Kasha With Apricots

1. 1

   In a small saucepan, bring the broth to a boil over medium heat.

2. 2

   Meanwhile, in a small bowl, combine kasha with egg white and mix until thoroughly moistened.

3. 3

   Heat a large nonstick skillet over medium heat.

4. 4

   Add kasha.

5. 5

   Cook, stirring, until grains are hot and separated, about 2-4 minutes.

6. 6

   Carefully stir in boiling broth.

7. 7

   Cover and simmer over low heat until liquid is absorbed, 12-14 minutes.

8. 8

   In a small skillet, melt butter over medium heat, add scallions and cook, stirring often until soft, about 2 minutes.

9. 9

   Add scallions and apricots to kasha.

10. 10

    Toss with a fork to combine and fluff up kasha.

11. 11

    Note for Vegetarian version: Do NOT use the Chicken broth if you are making this for a vegetarian.

12. 12

    Chicken is not vegetarian.

13. 13

    Vegetable broth is acceptable.

* Per serving · 4 servings · Values may vary.

No additional tips available.