Kasha Pilaf

1. 1

   Heat 1 tablespoon of the butter in a saucepan and add the onions and garlic.

2. 2

   Cook, stirring, until wilted.

3. 3

   Add the kasha, bay leaf, thyme, parsley, broth, salt and pepper.

4. 4

   Bring to the boil and cover closely.

5. 5

   Cook 10 minutes.

6. 6

   Remove the bay leaf, thyme sprig and parsley sprigs.

7. 7

   Add the remaining 1 tablespoon butter and the chopped parsley.

8. 8

   Stir to blend.

No additional tips available.