Kasha Pilaf Recipe

Name: Kasha Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp butter; 1 large onion, chopped; 2 celery stalks, sliced; 1 1/3 cups kasha (buckwheat groats); 1 large egg; 1 tsp ground sage; 1 tsp ground thyme; 3/4 cup raisins; 3/4 cup coarsely chopped walnuts; Salt

Servings: persons

1
Melt the butter in a large frying pan over medium heat.
2
Add the onion and celery and cook about 3 minutes, or until the vegetables begin to soften.
3
Mix the kasha and egg in a bowl.
4
Add to the frying pan and cook, stirring constantly, about 1 minute, or until the grains are dry and separated.
5
Add 2 cups water, the sage, and thyme.
6
Increase the heat to high and bring to a boil.
7
Cover and reduce the heat to medium-low.
8
Simmer for about 12 minutes, or until it is almost tender.
9
Stir in the raisins and walnuts.
10
Continue cooking for about 5 minutes, or until the kasha is tender and all the liquid has been absorbed.
11
Season with salt.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 tbsp butter, 1 large onion, chopped, 2 celery stalks, sliced, 1 1/3 cups kasha (buckwheat groats), and more.

Yes, Kasha Pilaf falls under the General 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.

Kasha Pilaf

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