KASHA PILAF WITH ALMONDS
Provided by Marian Burros
Categories quick, side dish
Time 20m
Yield 3 servings
Number Of Ingredients 9
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
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Zubery Mwenge
[email protected]This pilaf is a great way to use up leftover rice.
Kasimma Obasi
[email protected]I'm a vegetarian, so I often make this pilaf with vegetable broth instead of chicken broth.
Wassi Amina
[email protected]This pilaf is a great side dish for roasted chicken or fish.
Nicole Ojaghloo
[email protected]I love the nutty flavor of kasha. This pilaf is a great way to showcase that flavor.
Muhammed Shorab
[email protected]This recipe is a great way to get kids to eat kasha. My kids love the crunchy almonds and the mild flavor of the kasha.
Rayhan Ali
[email protected]I added some chopped dried apricots to this pilaf and it was a great addition. The sweetness of the apricots really complemented the savory flavors of the kasha and spices.
Marie Ramirez
[email protected]I'm allergic to almonds, so I substituted pine nuts in this recipe. It was still very delicious.
Adventures Lovers
[email protected]This pilaf is a great make-ahead dish. I often make it on the weekend and then reheat it during the week for lunch or dinner.
Ahva Boroujeni
[email protected]I love that this recipe is so versatile. I've made it with different types of nuts, such as walnuts and pecans, and it's always delicious.
Cass Ramirez
[email protected]This recipe is a great way to use up leftover kasha. I often make a big batch of kasha on the weekend and then use it to make this pilaf during the week.
RasBamboo Bridget
[email protected]I'm not a huge fan of kasha, but I really enjoyed this pilaf. The almonds and spices really helped to improve the flavor.
Efrain Bamos
[email protected]This pilaf is so easy to make and it's always a crowd-pleaser. I often make it for potlucks and parties.
malik mustfa
[email protected]I love the combination of kasha and almonds in this pilaf. It's a hearty and delicious dish that's perfect for a cold night.
Ashton Lavelle
[email protected]This recipe was a bit bland for my taste. I added some extra spices, such as cumin and paprika, to give it more flavor.
Khalid Abbas
[email protected]I wasn't sure how I would like kasha, but I was pleasantly surprised. This pilaf was very flavorful and satisfying. I will definitely be making it again.
Oliver Nti
[email protected]This is one of my favorite pilaf recipes. The kasha is nutty and slightly chewy, and the almonds add a nice crunch. I like to serve it with grilled chicken or fish.
tika hayu
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I often add some chopped vegetables, such as carrots and celery, to bulk it up.
Chabhan Ali Chabhab Mahad
[email protected]This kasha pilaf was a hit with my family! The almonds added a nice crunchy texture, and the spices gave it a warm and flavorful taste. I will definitely be making this again.