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Kasha and Bow-Tie Pilaf

Kasha and Bow-Tie Pilaf
  • Prep 10 min
  • Total 35 min
  • Servings 12
Looking for a delicious side dish using Progresso® broth? Then check out this great pilaf made with kasha and pasta - ready in 35 minutes.
Updated July 30, 2010
Make With
Make With
Progresso Broth

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

Steps

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Meanwhile, cook and drain pasta as directed on package. Stir cooked pasta and parsley into kasha mixture.

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
300mg
12%
Potassium
170mg
5%
Total Carbohydrate
13g
4%
Dietary Fiber
2g
8%
Sugars
2g
Protein
4g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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