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Chick Peas And Kasha Pilaf Recipe
|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)|
Serving size: Complete recipe
Calories 250 Calories from Fat 32
% Daily Value*
Total Fat 4 g5.8%
Saturated Fat 1.5 g7.4%
Trans Fat 0 g
Cholesterol 7.3 mg
Sodium 363.9 mg15.2%
Total Carbohydrates 47 g15.5%
Dietary Fiber 7.9 g31.7%
Sugars 4.5 g
Protein 10 g20.7%
Vitamin A 36.5% Vitamin C 99.2%
Calcium 10.4% Iron 16.6%
*Based on a 2000 Calorie diet
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.