International
Kasha With Bell Pepper Confetti
kasha, also known as buckwheat, is a nutty, fast-cooking whole grain that adds flavor to any meal
Gather
Ingredients
- 2 tsp olive oil
- ½ C onion, diced
- ¼ C red bell pepper, rinsed and diced
- ¼ C green bell pepper, rinsed and diced
- ¼ C yellow bell pepper, rinsed and diced
- 1 can (14½ oz) low-sodium chicken broth
- 3/4 C kasha
- ¼ tsp dried oregano
- ½ tsp salt
- ¼ tsp ground black pepper
Make it
Method
- 1
Heat oil in a 4-quart saucepan over medium heat. Add onion. Cook for 5 minutes, stirring occasionally.
- 2
Add bell peppers to saucepan. Cook and stir for 2 minutes. Remove vegetables from pan and set aside.
- 3
Add chicken broth to saucepan. Cover. Bring to a boil over high heat.
- 4
Stir in kasha. Reduce heat to medium-low. Cover. Simmer for about 10 minutes, until kasha is cooked and liquid is absorbed.
- 5
Stir in peppers and onion mixture, oregano, salt, and pepper. Heat for 1 minute. Serve immediately.
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
