Kasha Pilaf With Carrots

• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 1 teaspoon finely chopped garlic
• 1/2 cup scraped and finely diced carrots, about 1/4-inch cubes
• 1 cup kasha
• 1 bay leaf
• 2 sprigs fresh thyme or 1/2 teaspoon dried
• 1 3/4 cups fresh or canned chicken broth
• Salt and freshly ground pepper to taste
• 1 tablespoon butter
• 2 tablespoons finely chopped parsley

1. Heat the oil in a saucepan and add the onion, garlic and carrots.
2. Cook, stirring, until wilted.
3. Add the kasha, bay leaf, thyme, chicken broth, salt and pepper.
4. Bring to a boil, cover and simmer over a heat diffuser for 10 minutes.
5. Remove the bay leaf and thyme sprigs, if used.
6. Add the butter and parsley.
7. Stir well with a fork to blend.

olive oil, onion, garlic, carrots, kasha, bay leaf, thyme, chicken broth, salt, butter, parsley

Taken from cooking.nytimes.com/recipes/7901 (may not work)