Kasha and Orzo Pilaf Recipe

Name: Kasha and Orzo Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup orzo pasta; 1 ½ cups vegetable broth (or homemade vegetable stock); 1 cup raw dried kasha, medium grind; 1 large egg, beaten; 2 medium carrots, grated in food processor; 2 teaspoons butter or 2 teaspoons soy margarine; ½ teaspoon dried thyme; salt (to taste); black pepper (to taste); ½ cup minced parsley; 2 scallions, thinly sliced (white and green parts)

Servings: persons

1 cup orzo pasta
1 ½ cups vegetable broth (or homemade vegetable stock)
1 cup raw dried kasha, medium grind
1 large egg, beaten
2 medium carrots, grated in food processor
2 teaspoons butter or 2 teaspoons soy margarine
½ teaspoon dried thyme
salt (to taste)
black pepper (to taste)
½ cup minced parsley
2 scallions, thinly sliced (white and green parts)

1
Cook the orzo in a large pan of boiling water until just al dente (see package directions for cooking time); drain, rinse with cold water, and drain again.
2
In the meantime, bring the vegetable broth to a simmer in a small saucepan.
3
While the orzo is cooking, mix the kasha and egg together in a mixing bowl; stir well to coat each grain.
4
In a large nonstick skillet over high heat, cook the egg-coated kasha, stirring constantly and scraping it up from the bottom, until the kernels are dry and separated and give off a nutty toasted aroma.
5
Slowly add the hot broth, stir well, and cover.
6
Cook for about 15 minutes or until the kasha is tender.
7
Stir in the orzo, carrots, margarine, and thyme.
8
Season to taste with salt and pepper; cover and let stand off the heat for 3 minutes.
9
Toss with the parsley and scallions; serve.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup orzo pasta, 1 ½ cups vegetable broth (or homemade vegetable stock), 1 cup raw dried kasha, medium grind, 1 large egg, beaten, and more.

Yes, Kasha and Orzo Pilaf falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kasha and Orzo Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions