Recipe Source: Deliciously Healthy Dinners
||½ C kasha
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
Heat oil in a 4-quart saucepan over medium heat. Add onion. Cook for 5 minutes, stirring occasionally.
Add bell peppers to saucepan. Cook and stir for 2 minutes. Remove vegetables from pan and set aside.
Add chicken broth to saucepan. Cover. Bring to a boil over high heat.
Stir in kasha. Reduce heat to medium-low. Cover. Simmer for about 10 minutes, until kasha is cooked and liquid is absorbed.
Stir in peppers and onion mixture, oregano, salt, and pepper. Heat for 1 minute. Serve immediately.
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