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Kasha and Bow-Tie Pilaf

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Kasha and Bow-Tie Pilaf
  • Prep 10 min
  • Total 35 min
  • Servings 12
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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 Jul 30, 2010

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
Make With
Make With
Progresso Broth

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

100 Calories, 4g Total Fat, 4g Protein, 13g Total Carbohydrate, 2g Sugars

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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