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  • 30minutes
  • 262calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B9, C, D
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 cups water

  2. 3/4 cup orzo

  3. 1 teaspoon salt, divided

  4. 1 1/2 cups reduced-sodium chicken broth

  5. 3/4 cup kasha, preferably whole granulation

  6. 3/4 cup shredded carrots, (2 medium)

  7. 2 teaspoons butter

  8. 1 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme leaves

  9. 1/2 teaspoon freshly ground pepper

  10. 1/4 cup finely chopped fresh parsley

  11. 2 scallions, trimmed and chopped

Instructions Jump to Ingredients ↑

  1. Bring water to a boil in a medium saucepan. Add orzo and 1/2 teaspoon salt and cook until tender, 7 to 10 minutes. Drain and rinse with cold water; set aside.

  2. Meanwhile, bring broth to a simmer in a small saucepan over low heat. Toast kasha in a large skillet over medium-high heat, about 3 minutes.

  3. Reduce heat to low and slowly stir in the hot broth. Add carrots, butter, thyme, pepper and the remaining 1/2 teaspoon salt. Cover and cook until the kasha is tender and all the broth has been absorbed, 10 to 12 minutes. Stir in the reserved orzo, parsley and scallions.

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