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Ingredients
1 tablespoon olive oil
½ cup finely chopped onion
1 teaspoon finely chopped garlic
½ cup scraped and finely diced carrots, about ¼-inch cubes
1 cup kasha
1 bay leaf
2 sprigs fresh thyme or ½ teaspoon dried
1 ¾ cups fresh or canned chicken broth
Salt and freshly ground pepper to taste
1 tablespoon butter
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
36 grams carbs; 10 milligrams cholesterol; 223 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 8 grams fat; 5 grams fiber; 458 milligrams sodium; 6 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a saucepan and add the onion, garlic and carrots. Cook, stirring, until wilted. Add the kasha, bay leaf, thyme, chicken broth, salt and pepper. Bring to a boil, cover and simmer over a heat diffuser for 10 minutes.
- Step 2
Remove the bay leaf and thyme sprigs, if used. Add the butter and parsley. Stir well with a fork to blend.
Private Notes
Comments
I don't usually like kasha in any form except the traditional but this was a nice summer dish (I think of kasha as a winter dish). I made it about an hour in advance of serving and let it sit. I reheated very gently and separated all the little lumps so that the grains were discrete. The sweetness from the carrots was nice and the kasha was light and fluffy.