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Kasha Pilaf

Yield serves 4 (serving size: 1 1/4 cups)

Ingredients

  • 1 cup uncooked kasha (buckwheat groats)
  • 1 large egg, lightly beaten
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons butter
  • 1 1/2 cups chopped onion
  • 1/4 teaspoon salt
  • 1 (15.75-ounce) can fat-free, less-sodium chicken broth
  • 1 tablespoon chopped fresh or 1 teaspoon dried dill

Nutrition Information

  • calories 229
  • caloriesfromfat 30 %
  • fat 8 g
  • satfat 2.4 g
  • monofat 3.7 g
  • polyfat 0.9 g
  • protein 8.2 g
  • carbohydrate 34 g
  • fiber 4.7 g
  • cholesterol 59 mg
  • iron 1.3 mg
  • sodium 382 mg
  • calcium 27 mg

How to Make It

  1. Combine kasha and egg in a small bowl; stir well.

  2. Heat oil and butter in a large saucepan over medium heat. Add onion; cook 5 minutes or until soft. Add kasha mixture; cook 1 minute. Stir in salt and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until kasha is tender.

  3. Remove from heat; fluff with a fork. Stir in dill.