Kasha With Bell Pepper Confetti

Kasha, also known as buckwheat, is a nutty, fast-cooking whole grain that adds flavor to any meal

Recipe Source: Deliciously Healthy Dinners

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Prep time	Cook time	Yields	Serving Size
15 minutes	20 minutes	4 servings	½ C kasha

Ingredients

2 tsp olive oil

½ C onion, diced

¼ C red bell pepper, rinsed and diced

¼ C green bell pepper, rinsed and diced

¼ C yellow bell pepper, rinsed and diced

1 can (14½ oz) low-sodium chicken broth

¾ C kasha

¼ tsp dried oregano

½ tsp salt

¼ tsp ground black pepper

calories	144
Total fat	3 g
Saturated fat	.5 g
Cholesterol	0 mg
Sodium	303 mg
Total fiber	4 g
Protein	4 g
Carbohydrates	27 g
Potassium	180 mg

Directions

1

Heat oil in a 4-quart saucepan over medium heat. Add onion. Cook for 5 minutes, stirring occasionally.
2

Add bell peppers to saucepan. Cook and stir for 2 minutes. Remove vegetables from pan and set aside.
3

Add chicken broth to saucepan. Cover. Bring to a boil over high heat.
4

Stir in kasha. Reduce heat to medium-low. Cover. Simmer for about 10 minutes, until kasha is cooked and liquid is absorbed.
5

Stir in peppers and onion mixture, oregano, salt, and pepper. Heat for 1 minute. Serve immediately.

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