Best 5 Kasha Pilaf Recipes

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Are you looking for a wholesome and flavorful dish that is easy to make and packed with nutrition? Look no further than kasha pilaf. Originating from Eastern Europe, this versatile dish features buckwheat groats as its star ingredient. Buckwheat, despite its name, is a gluten-free seed that boasts an impressive nutritional profile, making it a great source of fiber, protein, and essential minerals. In this culinary journey, we will explore two delectable kasha pilaf recipes: the classic version and a vegan variation. Both recipes promise a hearty and satisfying meal that can be enjoyed as a main course or a delectable side dish.

**Classic Kasha Pilaf:**
This traditional recipe stays true to the roots of kasha pilaf. Sautéed onions, garlic, and mushrooms provide a savory base for the buckwheat groats, while a rich broth infuses every grain with flavor. Parsley adds a touch of freshness, and a sprinkle of toasted pine nuts lends a nutty crunch.

**Vegan Kasha Pilaf:**
For those following a plant-based diet or seeking a lighter alternative, this vegan kasha pilaf delivers on both taste and nutrition. Instead of broth, a combination of vegetable stock and coconut milk creates a creamy and flavorful base. Roasted vegetables like broccoli, carrots, and bell peppers add vibrant color and a boost of vitamins. Topped with crispy shallots, this dish is a delightful symphony of flavors and textures.

Whether you prefer the classic or vegan version, kasha pilaf is a culinary gem that deserves a spot in your recipe repertoire. Its versatility extends beyond the main course, as it can be served as a filling for stuffed vegetables, a hearty addition to soups and stews, or a nutritious breakfast porridge. So, embark on this culinary adventure and discover the delightful world of kasha pilaf!

Let's cook with our recipes!

KASHA PILAF



Kasha Pilaf image

Serve this pilaf with braised veal shanks.

Provided by Melissa Clark

Categories     grains and rice, side dish

Time 20m

Yield 10 to 12 servings

Number Of Ingredients 6

3 cups kasha
2 tablespoons olive or vegetable oil
1 large onion, chopped
6 cups chicken broth or water
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • In a large saucepan, toast kasha over medium high heat, stirring constantly, until it darkens and starts to smell nutty, about 2 to 3 minutes.
  • Add oil, heat for a few seconds, then add onion and sauté about 3 minutes, stirring. Pour in broth or water, add salt and pepper, and bring to a simmer. Cover pot, turn heat to low, and cook until kasha is tender, about 10 to 12 minutes. Fluff with a fork before serving.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 333 milligrams, Sugar 2 grams, TransFat 0 grams

KASHA AND BOW-TIE PILAF



Kasha and Bow-Tie Pilaf image

Looking for a delicious side dish using Progresso® broth? Then check out this great pilaf made with kasha and pasta - ready in 35 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 11

3 tablespoons butter or margarine
2 medium onions, coarsely chopped (1 cup)
1 medium red bell pepper, coarsely chopped (1 cup)
1 cup sliced fresh mushrooms (4 oz)
1 cup uncooked whole kasha (buckwheat groats)
1 egg, beaten
2 cups Progresso™ chicken broth (from 32-oz carton)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked farfalle (bow-tie) pasta (2 oz)
1/2 cup chopped fresh parsley

Steps:

  • In 12-inch nonstick skillet, melt butter over medium heat. Cook onions, bell pepper and mushrooms in butter 3 to 4 minutes, stirring occasionally, until tender. Remove from skillet to plate.
  • In small bowl, stir kasha and egg, coating well. Cook kasha in same skillet over medium heat about 3 minutes, stirring constantly, until browned and dry.
  • Return vegetables to skillet with kasha; stir in broth, salt and pepper. Heat to boiling; reduce heat to low. Cover and simmer 10 to 15 minutes or until broth is absorbed and kasha is tender.
  • Meanwhile, cook and drain pasta as directed on package. Stir cooked pasta and parsley into kasha mixture.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 25 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 2 g, TransFat 0 g

CORNISH HENS WITH KASHA PILAF



Cornish Hens with Kasha Pilaf image

Pan-roasting Cornish hens provides a rich base for white-wine sauce. Kasha pilaf is a hearty accompaniment.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 10

4 tablespoons butter
1 medium onion, cut into 1/4-inch dice
1/2 pound white mushrooms, stemmed and quartered
1/2 cup whole kasha
2 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
All-purpose flour, seasoned with salt and pepper, for dredging
2 two-pound Cornish game hens, split, with backbones reserved
1/4 cup white wine
1/2 pound orecchiette pasta, cooked al dente
1/3 cup loosely packed parsley leaves, finely chopped

Steps:

  • Preheat oven to 425 degrees. place a roasting pan in it. Melt 2 tablespoons butter in a skillet over medium heat. Add onions, cook 10 to 12 minutes; add mushrooms, cook until tender. Add kasha and 2 cups stock. Cook until kasha is tender, about 20 minutes. Set aside.
  • Melt 1 1/2 tablespoons butter in a cast-iron skillet over medium-high heat. Flour hens and cook, skin side down, with backbones, until golden brown, 6 to 8 minutes. Turn, and cook 3 to 5 more minutes. Transfer hens to roasting pan; roast for about 20 minutes.
  • Pour grease from skillet. Over high heat, add wine, and use a wooden spoon to scrape up brown bits. Lower heat, add remaining stock, and cook until reduced by a third, 5 minutes. Stir in remaining butter.
  • Stir cooked pasta and parsley into kasha. Season, and heat through. Serve hens over kasha pilaf, and spoon sauce over hens.

KASHA PILAF



Kasha Pilaf image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons butter
1/2 cup finely chopped onions
1/2 teaspoon finely minced garlic
1 cup kasha
1 bay leaf
1 sprig fresh thyme or 1/2 teaspoon dried
2 sprigs fresh parsley
1 3/4 cups fresh or canned chicken broth
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons finely chopped parsley

Steps:

  • Heat 1 tablespoon of the butter in a saucepan and add the onions and garlic. Cook, stirring, until wilted.
  • Add the kasha, bay leaf, thyme, parsley, broth, salt and pepper. Bring to the boil and cover closely. Cook 10 minutes.
  • Remove the bay leaf, thyme sprig and parsley sprigs. Add the remaining 1 tablespoon butter and the chopped parsley. Stir to blend.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 421 milligrams, Sugar 1 gram, TransFat 0 grams

KASHA PILAF WITH ALMONDS



Kasha Pilaf With Almonds image

Provided by Marian Burros

Categories     quick, side dish

Time 20m

Yield 3 servings

Number Of Ingredients 9

2 egg whites
1/2 cup kasha
2 teaspoons canola oil
1 rib celery, sliced thin
1 small onion, coarsely chopped
1 cup chicken stock or broth
Freshly ground black pepper
Salt, if desired
1/2 cup toasted slivered almonds

Steps:

  • In a nonstick saucepan beat the egg whites slightly; then spoon off and discard about a teaspoon.
  • Mix kasha with the remaining whites. Stir frequently over medium heat until each grain is separate and dry.
  • Push kasha to one side of the pan and add oil to the pan. When it is hot, add celery and onion and saute over medium heat a few minutes until onion begins to soften and brown.
  • Add chicken stock; combine ingredients in the pan and season with salt and pepper. Reduce heat; cover pan and simmer about 15 minutes, until kasha is tender. Stir almonds into kasha.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 14 grams, Carbohydrate 31 grams, Fat 17 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Use the right ratio of kasha to water. The general rule is 1 cup of kasha to 2 cups of water. However, you may need to adjust this ratio depending on the type of kasha you are using and the desired consistency of your pilaf.
  • Rinse the kasha before cooking. This will help to remove any dirt or debris and prevent the kasha from sticking together.
  • Toast the kasha before cooking. This will help to enhance its flavor and give it a nutty aroma.
  • Use a variety of vegetables in your pilaf. This will add flavor, color, and nutrients to the dish. Some good options include carrots, celery, onions, mushrooms, and bell peppers.
  • Add some herbs and spices to your pilaf. This will help to give it a more complex flavor. Some good options include garlic, onion powder, paprika, cumin, and thyme.
  • Cook the pilaf until the kasha is tender and the liquid has been absorbed. This will usually take about 20 minutes.
  • Let the pilaf rest for a few minutes before serving. This will help the flavors to meld together and the kasha to absorb any remaining liquid.

Conclusion:

Kasha pilaf is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a good source of protein, fiber, and nutrients. Kasha pilaf is also a relatively easy dish to make, and it can be tailored to your own taste preferences. So next time you are looking for a healthy and satisfying meal, give kasha pilaf a try.

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