Carrot, Kasha, and Caraway Pilaf

1 tablespoon canola oil
1 medium carrot, diced small
½ medium yellow onion, diced
1 cup kasha
2 cloves garlic, minced
1 teaspoon caraway seeds, crushed
2 cups vegetable stock
¼ teaspoon salt
Several grinds black pepper
2 teaspoons sweet paprika

Heat the oil over medium heat in a heavy-bottomed skillet or Dutch oven that has a tight-fitting lid. Add the carrot and onion and sauté 5 minutes. Add the kasha, garlic, and caraway and sauté 3 minutes. Stir in the stock, salt, and pepper. Bring to a simmer, cover the pan tightly, reduce the heat to low, and cook 20 minutes. Turn off the heat and allow to stand 10 minutes before removing the lid. Transfer the kasha to a bowl or platter and toss with the paprika, breaking up large clumps as you do. Serve hot.

Serves 6


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