Chick Peas And Kasha Pilaf
|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)|
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.