Kasha Pilaf

Ingredients

• 1.5 teaspoons butter 
• 1 tablespoon teaspoon dill dried fresh chopped
• 1 large eggs lightly beaten
• 15.8 ounce less-sodium chicken broth fat-free canned
• 1 tablespoon olive oil 
• 1.5 cups onion chopped
• 0.3 teaspoon salt 
• 1 cup kasha uncooked (buckwheat groats)

Equipment

• bowl
• sauce pan

Directions

1. Combine kasha and egg in a small bowl; stir well.
2. Heat oil and butter in a large saucepan over medium heat.
3. Add onion; cook 5 minutes or until soft.
4. Add kasha mixture; cook 1 minute. Stir in salt and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until kasha is tender.
5. Remove from heat; fluff with a fork. Stir in dill.