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  • 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


  • 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


  • 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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