Yield 8 Number Of Ingredients 9 Steps:
Heat oil in electric skillet or large saucepan over medium-high heat. Add garlic, scallions, bell pepper and carrots. Place kasha in bowl. Combine egg replacer powder and water in liquid measuring cup, and pour over kasha, mixing thoroughly. Combine kasha mixture with vegetables, and cook 2 minutes, stirring frequently. Add hot stock, and reduce heat to low. Cover, and cook 15 minutes, stirring occasionally. PER SERVING: 64 CAL; 2G PROT; 2G TOTAL FAT (0G SAT. FAT); 13G CARB; 0MG CHOL; 40MG SOD; 2G FIBER; 3G SUGARS
Time 15m Yield 4 servings Number Of Ingredients 11 Steps:
Heat 1 tablespoon of the butter in a saucepan and add the onions and garlic. Cook, stirring, until wilted. Add the kasha, bay leaf, thyme, parsley, broth, salt and pepper. Bring to the boil and cover closely. Cook 10 minutes. Remove the bay leaf, thyme sprig and parsley sprigs. Add the remaining 1 tablespoon butter and the chopped parsley. Stir to blend.
Time 20m Yield 10 to 12 servings Number Of Ingredients 6 Steps:
In a large saucepan, toast kasha over medium high heat, stirring constantly, until it darkens and starts to smell nutty, about 2 to 3 minutes. Add oil, heat for a few seconds, then add onion and sauté about 3 minutes, stirring. Pour in broth or water, add salt and pepper, and bring to a simmer. Cover pot, turn heat to low, and cook until kasha is tender, about 10 to 12 minutes. Fluff with a fork before serving.
Number Of Ingredients 10 Steps:
Preheat oven to 425 degrees. place a roasting pan in it. Melt 2 tablespoons butter in a skillet over medium heat. Add onions, cook 10 to 12 minutes; add mushrooms, cook until tender. Add kasha and 2 cups stock. Cook until kasha is tender, about 20 minutes. Set aside. Melt 1 1/2 tablespoons butter in a cast-iron skillet over medium-high heat. Flour hens and cook, skin side down, with backbones, until golden brown, 6 to 8 minutes. Turn, and cook 3 to 5 more minutes. Transfer hens to roasting pan; roast for about 20 minutes. Pour grease from skillet. Over high heat, add wine, and use a wooden spoon to scrape up brown bits. Lower heat, add remaining stock, and cook until reduced by a third, 5 minutes. Stir in remaining butter. Stir cooked pasta and parsley into kasha. Season, and heat through. Serve hens over kasha pilaf, and spoon sauce over hens.
Time 1h25m Yield 10 servings. Number Of Ingredients 17 Steps:
In a large saucepan, bring the water, apple juice, pilaf and wild rice to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender. Drain if necessary., Meanwhile, in a large skillet, saute onion in oil for 2 minutes. Stir in apples and green onions; cook 3-4 minutes longer or until apples are crisp-tender. Stir in the orange juice, cranberries, currants, salt, pepper, cinnamon and nutmeg. Bring to a boil. Stir in pilaf mixture; heat through. Sprinkle with pecans and parsley.
Time 35m Yield 12 Number Of Ingredients 11 Steps:
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. 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. 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. Meanwhile, cook and drain pasta as directed on package. Stir cooked pasta and parsley into kasha mixture.
