Kasha Pilaf

• 2 tablespoons butter
• 1/2 cup finely chopped onions
• 1/2 teaspoon finely minced garlic
• 1 cup kasha
• 1 bay leaf
• 1 sprig fresh thyme or 1/2 teaspoon dried
• 2 sprigs fresh parsley
• 1 3/4 cups fresh or canned chicken broth
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons finely chopped parsley

1. Heat 1 tablespoon of the butter in a saucepan and add the onions and garlic.
2. Cook, stirring, until wilted.
3. Add the kasha, bay leaf, thyme, parsley, broth, salt and pepper.
4. Bring to the boil and cover closely.
5. Cook 10 minutes.
6. Remove the bay leaf, thyme sprig and parsley sprigs.
7. Add the remaining 1 tablespoon butter and the chopped parsley.
8. Stir to blend.

butter, onions, garlic, kasha, bay leaf, thyme, parsley, chicken broth, salt, freshly ground pepper, parsley

Taken from cooking.nytimes.com/recipes/1592 (may not work)