Kasha with Zucchini
Serving Size / Yield
- cooking spray
- 1/4 C. frozen chopped onion
- 2 sm. zucchini, sliced into 1-inch long matchsticks
- 1/2 C. raw kasha
- 1 C. low-sodium canned chicken broth
- freshly ground pepper to taste
Lightly coat nonstick skillet with cooking spray. Add onion and zucchini and saute over medium-high heat until almost tender, about 3 minutes. Transfer to a plate.
Add kasha to the pan and saute over high heat to toast for 2 to 3 minutes. Lower the heat to medium. Add broth, reserved vegetables and pepper. Bring to a simmer, cover and cook until the liquid has been absorbed, about 15 minutes. Fluff with a fork before serving.