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Chick Peas And Kasha Pilaf

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Ingredients
  Kasha 1 Ounce (Dry Buckwheat Groats)
  Canned dried chickpea reserve 3 Ounce, drained
  Liquid 1⁄4 Cup (4 tbs)
  Instant chicken broth and seasoning mix 1 Ounce (1 Packet)
  Pimiento/Chili pepper 1 , chopped
  Plain unflavored yogurt 1⁄4 Cup (4 tbs)
Directions

In a small saucepan cover kasha with boiling salted water.
Cover saucepan and cook over low heat about 15 minutes or until kasha is tender.
Drain any excess liquid.
Set kasha aside.
In saucepan, heat liquid from chick peas.
Add broth mix and stir to dissolve.
Add kasha and pimento; heat thoroughly.
Remove from heat; stir in yogurt.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Pea

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