Best 8 Kasha Pilaf With Almonds Recipes

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Embark on a culinary journey with our ultimate guide to cooking "kasha pilaf with almonds." This delectable dish, originating from Middle Eastern roots, seamlessly blends the nutty flavor of kasha with the aromatic fragrance of almonds. Whether you're a novice or a seasoned home chef, our comprehensive guide is meticulously crafted to lead you through the art of preparing this timeless recipe with ease. Discover the secrets to attaining the perfect balance of flavors, textures, and spices, guaranteeing an unforgettable experience for your taste buds.

Let's cook with our recipes!

ALMOND RICE PILAF



Almond Rice Pilaf image

This tasty rice pilaf dish features slivered almonds. Cooking rice via the pilaf method brings out nutty, toasty flavors, and it's less sticky, too.

Provided by Danilo Alfaro

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoon butter
1 cup long-grain white rice
2 tablespoon finely diced onion
1/2 cup slivered almonds
1 1/2 cups chicken stock or broth
1 bay leaf
Kosher salt, to taste
2 tablespoon chopped Italian parsley

Steps:

  • Gather the ingredients.
  • Preheat oven to 350 F.​
  • Heat a heavy-bottomed saucepan over medium heat, then add butter. Meanwhile, in a small saucepan, bring stock or broth to a boil.​
  • When butter gets foamy, add diced onion and almonds and sauté until onion is slightly translucent, about 2 to 3 minutes.​
  • Add uncooked rice and sauté, stirring constantly, for about a minute, or until rice is fully coated with the melted butter.​
  • Add hot stock or broth, bring back to a boil, then add bay leaf. Cover and place entire pot in the oven. Tip: Check seasoning of cooking liquid and make any necessary adjustments before pot goes into oven.​
  • Cook rice in oven for 18 minutes or until all the liquid is absorbed. If after 18 minutes, there's still liquid in the pot or rice is still too moist, re-cover and return pot to oven for another 2 to 4 minutes.​
  • Remove pot from oven and gently fluff rice with a wooden fork. Remove bay leaf and discard. Then place a paper towel across top of pot, replace lid, and let rice stand for 10 minutes. Garnish with chopped parsley and serve right away.

Nutrition Facts : Calories 212 kcal, Carbohydrate 18 g, Cholesterol 18 mg, Fiber 2 g, Protein 6 g, SaturatedFat 4 g, Sodium 255 mg, Sugar 2 g, Fat 13 g, ServingSize 4 servings, UnsaturatedFat 0 g

KASHA PILAF



Kasha Pilaf image

Serve this pilaf with braised veal shanks.

Provided by Melissa Clark

Categories     grains and rice, side dish

Time 20m

Yield 10 to 12 servings

Number Of Ingredients 6

3 cups kasha
2 tablespoons olive or vegetable oil
1 large onion, chopped
6 cups chicken broth or water
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • In a large saucepan, toast kasha over medium high heat, stirring constantly, until it darkens and starts to smell nutty, about 2 to 3 minutes.
  • Add oil, heat for a few seconds, then add onion and sauté about 3 minutes, stirring. Pour in broth or water, add salt and pepper, and bring to a simmer. Cover pot, turn heat to low, and cook until kasha is tender, about 10 to 12 minutes. Fluff with a fork before serving.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 333 milligrams, Sugar 2 grams, TransFat 0 grams

KASHA PILAF WITH ALMONDS



Kasha Pilaf With Almonds image

Provided by Marian Burros

Categories     quick, side dish

Time 20m

Yield 3 servings

Number Of Ingredients 9

2 egg whites
1/2 cup kasha
2 teaspoons canola oil
1 rib celery, sliced thin
1 small onion, coarsely chopped
1 cup chicken stock or broth
Freshly ground black pepper
Salt, if desired
1/2 cup toasted slivered almonds

Steps:

  • In a nonstick saucepan beat the egg whites slightly; then spoon off and discard about a teaspoon.
  • Mix kasha with the remaining whites. Stir frequently over medium heat until each grain is separate and dry.
  • Push kasha to one side of the pan and add oil to the pan. When it is hot, add celery and onion and saute over medium heat a few minutes until onion begins to soften and brown.
  • Add chicken stock; combine ingredients in the pan and season with salt and pepper. Reduce heat; cover pan and simmer about 15 minutes, until kasha is tender. Stir almonds into kasha.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 14 grams, Carbohydrate 31 grams, Fat 17 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 4 grams, TransFat 0 grams

RICE PILAF WITH TOASTED ALMONDS



Rice Pilaf with Toasted Almonds image

Simple last-minute touches like toasted nuts will liven up your side dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 40m

Number Of Ingredients 8

1 tablespoon butter
1 small minced onion
1/4 teaspoon ground coriander
Coarse salt and ground pepper
1 cup long-grain rice
1 can (14 1/2 ounces) reduced-sodium chicken broth
2 tablespoons chopped fresh parsley
1/4 cup toasted sliced almonds

Steps:

  • In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes.
  • Add coriander; season with coarse salt and ground pepper. Add rice; cook, stirring, until edges are transparent, about 2 minutes.
  • Stir in 1 can chicken broth. Bring to a boil. Cover; simmer over low heat until liquid is absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes.
  • Stir parsley into rice. Sprinkle with almonds, and serve.

KASHA AND BOW-TIE PILAF



Kasha and Bow-Tie Pilaf image

Looking for a delicious side dish using Progresso® broth? Then check out this great pilaf made with kasha and pasta - ready in 35 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 11

3 tablespoons butter or margarine
2 medium onions, coarsely chopped (1 cup)
1 medium red bell pepper, coarsely chopped (1 cup)
1 cup sliced fresh mushrooms (4 oz)
1 cup uncooked whole kasha (buckwheat groats)
1 egg, beaten
2 cups Progresso™ chicken broth (from 32-oz carton)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked farfalle (bow-tie) pasta (2 oz)
1/2 cup chopped fresh parsley

Steps:

  • In 12-inch nonstick skillet, melt butter over medium heat. Cook onions, bell pepper and mushrooms in butter 3 to 4 minutes, stirring occasionally, until tender. Remove from skillet to plate.
  • In small bowl, stir kasha and egg, coating well. Cook kasha in same skillet over medium heat about 3 minutes, stirring constantly, until browned and dry.
  • Return vegetables to skillet with kasha; stir in broth, salt and pepper. Heat to boiling; reduce heat to low. Cover and simmer 10 to 15 minutes or until broth is absorbed and kasha is tender.
  • Meanwhile, cook and drain pasta as directed on package. Stir cooked pasta and parsley into kasha mixture.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 25 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 2 g, TransFat 0 g

KASHA WITH MUSHROOMS AND ONIONS



Kasha With Mushrooms and Onions image

Make and share this Kasha With Mushrooms and Onions recipe from Food.com.

Provided by Debra Weiner

Categories     Grains

Time 30m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 7

1 cup dried kasha
2 cups water
1/2 lb mushroom
2 large onions
2 tablespoons olive oil
1 egg
1 bouillon cube

Steps:

  • Heat a dutch oven pot with 2 tablespoons of olive oil.
  • Add sliced mushrooms and onions and saute until caramelized.
  • Beat one egg in a bowl, add dried kasha and mix thoroughly.
  • Heat a small skillet and add kasha/egg mixture.
  • Stir until kasha kernels are separated.
  • Once seperated, add kasha to onion/mushroom mix with two cups of water and one boullion cube.
  • Cover for about 10 mins and turn of heat.

RICE PILAF WITH ALMONDS



Rice Pilaf with Almonds image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 8

1 tablespoon unsalted butter
1 small onion, minced (1/2 cup)
1/4 teaspoon ground coriander
Coarse salt and freshly ground pepper
1 cup long-grain white rice
1 can (14 1/2 ounces) reduced-sodium chicken broth, (or 1 3/4 cups water)
1/4 cup sliced almonds
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees.
  • In a medium saucepan, melt butter over medium heat. Add onion, and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in coriander, and season with salt and pepper. Add rice, and cook, stirring, until the edges of the rice kernels are transparent, about 2 minutes.
  • Stir in broth or water. Bring to a boil; cover, and simmer over low heat until liquid has absorbed, about 15 minutes. Remove from heat, and let stand, covered, for 10 to 15 minutes.
  • Meanwhile, spread almonds in one layer on a baking sheet; bake until golden brown, about 10 minutes.
  • Stir parsley into the rice mixture. Serve sprinkled with almonds.

KASHI AND WILD RICE PILAF



Kashi and Wild Rice Pilaf image

Apples, fruit juices, currants and cranberries bring a refreshing tang to this pilaf. It's my adaptation of a different recipe.

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 10 servings.

Number Of Ingredients 17

1-3/4 cups water
1-1/4 cups unsweetened apple juice or cider
1 cup Kashi whole grain pilaf
1/2 cup uncooked wild rice
1/2 cup chopped red onion
1 teaspoon olive oil
2 medium tart apples, chopped
2 green onions, thinly sliced
1/3 cup orange juice
1/4 cup dried cranberries
1/4 cup dried currants
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup finely chopped pecans, toasted
2 tablespoons minced fresh parsley

Steps:

  • In a large saucepan, bring the water, apple juice, pilaf and wild rice to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender. Drain if necessary., Meanwhile, in a large skillet, saute onion in oil for 2 minutes. Stir in apples and green onions; cook 3-4 minutes longer or until apples are crisp-tender. Stir in the orange juice, cranberries, currants, salt, pepper, cinnamon and nutmeg. Bring to a boil. Stir in pilaf mixture; heat through. Sprinkle with pecans and parsley.

Nutrition Facts : Calories 183 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the pilaf will taste. Look for fresh vegetables, fragrant spices, and flavorful nuts.
  • Rinse the rice thoroughly before cooking: This will help to remove any starch and prevent the rice from clumping together.
  • Toast the rice in the butter before adding the liquid: This will give the rice a nutty flavor and help to prevent it from sticking to the pot.
  • Use a heavy-bottomed pot: This will help to distribute the heat evenly and prevent the rice from burning.
  • Bring the liquid to a boil before adding the rice: This will help to prevent the rice from becoming mushy.
  • Cover the pot and reduce the heat to low: This will allow the rice to cook slowly and evenly.
  • Fluff the rice with a fork before serving: This will help to separate the grains of rice and make them light and fluffy.

Conclusion:

Kasha pilaf with almonds is a delicious and versatile dish that can be served as a main course or side dish. It is easy to make and can be tailored to your own taste preferences. With its nutty flavor, chewy texture, and colorful appearance, kasha pilaf is a surefire hit at any gathering. So next time you're looking for a new and exciting way to enjoy kasha, give this recipe a try!

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