Recipe: Quick Kasha Pilaf (food processor)

QUICK KASHA PILAF

1 small carrot, sliced
1 small onion, cut in 8 pieces
1/2 celery rib, sliced
2 teaspoons butter, margarine or vegetable oil
1/2 cup whole buckwheat groats
2 cups chicken or vegetable broth
Salt and pepper to taste

In a food processor, pulse the carrot, onion, and celery until they are finely chopped.

In a large, heavy saucepan or small Dutch oven, melt the butter over medium high heat. Stir in the chopped vegetables. Saute until they are soft, 4 minutes, stirring occasionally.

Mix the buckwheat into the sauteed vegetables, stirring until it is fragrant and looks slightly darker in color, 1-2 minutes.

Pour in the broth. Cover the pot tightly. When the liquid boils, reduce the heat and simmer 10 minutes.

Turn off the heat and let the pilaf sit 5 minutes.

Fluff the pilaf with a fork, add salt and pepper as desired, and serve.

Servings: 4
Source: Dana Jacobi, the American Institute for Cancer Research