Kasha Pilaf With Carrots

Ingredients

• 1 tablespoon olive oil
• ½ cup finely chopped onion
• 1 teaspoon finely chopped garlic
• ½ cup scraped and finely diced carrots, about 1/4-inch cubes
• 1 cup kasha
• 1 bay leaf
• 2 sprigs fresh thyme or 1/2 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 Information

  • Nutritional analysis per serving (4 servings)

    245 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 10 grams protein; 8 milligrams cholesterol; 700 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

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.
2. Remove the bay leaf and thyme sprigs, if used. Add the butter and parsley. Stir well with a fork to blend.

20 minutes