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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Vegetarian Express by Nava Atlas and Lillian Kayte. Ingredients:
1 cup orzo pasta |
1 1/2 cups vegetable broth (or homemade vegetable stock) |
1 cup raw dried kasha, medium grind |
1 large egg, beaten |
2 medium carrots, grated in food processor |
2 teaspoons butter or 2 teaspoons soy margarine |
1/2 teaspoon dried thyme |
salt (to taste) |
black pepper (to taste) |
1/2 cup minced parsley |
2 scallions, thinly sliced (white and green parts) |
Directions:
1. Cook the orzo in a large pan of boiling water until just al dente (see package directions for cooking time); drain, rinse with cold water, and drain again.
2. In the meantime, bring the vegetable broth to a simmer in a small saucepan.
3. While the orzo is cooking, mix the kasha and egg together in a mixing bowl; stir well to coat each grain.
4. In a large nonstick skillet over high heat, cook the egg-coated kasha, stirring constantly and scraping it up from the bottom, until the kernels are dry and separated and give off a nutty toasted aroma.
5. Slowly add the hot broth, stir well, and cover.
6. Cook for about 15 minutes or until the kasha is tender.
7. Stir in the orzo, carrots, margarine, and thyme.
8. Season to taste with salt and pepper; cover and let stand off the heat for 3 minutes.
9. Toss with the parsley and scallions; serve.
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