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Kasha and Bow-Tie Pilaf
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Prep Time:
10 minutes
Total Time:
35 minutes
Try this flavorful kasha and pasta pilaf made with Progresso® broth for a quick and tasty side dish in just 35 minutes!
Ingredients:
  • 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
Instructions:
  • Melt butter in a 12-inch nonstick skillet over medium heat. Sauté onions, bell pepper, and mushrooms for 3 to 4 minutes until tender, stirring occasionally. Transfer to a plate.
  • Mix the kasha and egg in a small bowl until well coated. Cook the mixture in the same skillet over medium heat for about 3 minutes, stirring constantly, until the kasha is browned and dry.
  • Add the vegetables back to the skillet along with the kasha. Pour in the broth and season with salt and pepper. Bring to a boil, then lower the heat, cover, and simmer for 10 to 15 minutes until the broth is absorbed and the kasha is tender.
  • While the pasta is cooking, follow the package instructions for cooking and draining it. Then, combine the cooked pasta and parsley with the kasha mixture.

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