Kasha and Bow-Tie Pilaf

 

2

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 1/2

cups uncooked whole kasha (buckwheat groats)

1

egg, beaten

2

cups Progresso® chicken broth (from 32-oz carton)

1/2

cup water

1/2

teaspoon salt

1/4

teaspoon pepper

1 1/2

cup uncooked farfalle (bow-tie) pasta (3 oz)

1/2

cup chopped fresh parsley

• 1 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.
• 2 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.
• 3 Return vegetables to skillet with kasha; stir in broth, water, 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.
• 4 Meanwhile, cook and drain pasta as directed on package, omitting salt. Stir cooked pasta and parsley into kasha mixture.