Hi Kathryn,

Here's a kasha recipe for you to try.

Betsy

From the Jan/Feb '94 issue of "Eating Well" magazine, with some changes

Low Fat Kasha and Orzo Pilaf 6 Servings

3/4 cup orzo (rice-shaped pasta)
1 tsp. salt
1 3/4 cup defatted chicken stock
3/4 c. kasha, whole granulation
2 large carrots, medium-shred
2 tsp. butter, almond oil, canola oil or ghee
1/2 tsp. dried thyme
1/2 tsp. freshly ground black pepper
3 T. fresh chopped parsley
4 green onions, thinly sliced, using white AND green part

While boiling the orzo in lightly salted water till done, bring chicken
stock to a simmer in a small pan. (Drain the orzo when done and run cold
water over it).

In a large skillet, toast the whole granulation kasha, stirring all the
while, until lightly toasted, about 3 minutes. Pour the simmering stock
into the kasha along with the carrots, butter (or oil), thyme, pepper and
salt, and turn the heat down to simmer, covered, for 10 minutes.

The last minute of cooking, stir in the parsley and green onions.

Can be done in advance and refrigerated, then reheated in the microwave or a
400 degree oven, covered.

Uploaded 1-29-94 by Meriam Matthews.