Kasha and Bow-Tie Pilaf

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  • 10 min prep time
  • 35 min total time
  • 11 ingredients
  • 12 servings

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

Directions

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

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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