I LOVE Kashi Pilaf!!! Its the BEST!! Never had so much “goodness” packed in one dish!! I love to add tomatoes, onions, chicken or beef, some times cabbage, mushrooms or celery too!! Its also good w/ all the veggies and extra sharp cheddar cheese and/or spicy soy sause too!!! Love this stuff!!!

Rice Pilaf is one of my favorite side dishes, and is SO versitile! You can add so many vegtables and proteins and make a whole meal out of this one dish! I’ve also heard of people making this for breakfast too

I like Kashi, yet it has become very expensive.

Where can I find coupons?

BAKED STUFFED ACORN SQUASH

1 large acorn squash, halved & deseeded
1 Tbsp. olive oil
1 Tbsp. brown sugar (optional)
1 pkg. Kashi Pilaf (or brown rice)
1 cube vegetable bullion or can of broth (vegetable or chicken)
½ cup raisins
1 Tbsp. olive oil
1 small onion, diced
2 large cloves of garlic, chopped fine
¼ cup slivered almonds
¼ cup shredded carrot
¼ tsp. dry thyme
¼ tsp. dry sage
2 tsp. curry (sweet)
1 tsp. salt
Grated Locetelli or Parmesan (optional)

Preheat oven to 375 degrees.
Brush squash with olive oil and bake squash halves cut side down for 30 minutes.

Meanwhile cook Kashi pilaf (or brown rice) according to directions using vegetable bullion in place of water. Throw raisins in for the last 15 to 20 minutes to soften.

In a large sauté pan heat 1 Tbsp. olive oil. Sautee the onion & garlic until tender, approximately 5 minutes. Add shredded carrots, spices & almonds & continue to cook for approximately 10 minutes.

Combine the pilaf (or brown rice) with the onion mixture.

Turn the squash over and sprinkle the brown sugar inside the scooped out center (optional). Add the pilaf mixture & bake an additional 20 minutes covered with foil. Remove the foil and cook 10 more minutes. Sprinkle with the grated cheese (optional).

I just moved to DC and was thrilled to find this product at my local Harris Teeter. The smaller town where I’m from doesn’t carry these kinds of products. I’m a huge fan of buckwheat, which I ate for the first time when traveling in the former Soviet Union, where it is very popular (thus my user name). I added one packet of the 7-whole grain pilaf to a 16-bean soup I made tonight. The soup also has carrots and onions. My housemate and I loved the soup and I think I’ll always add Kashi 7-grain pilaf (when I can get it) to bean soup from now on. We didn’t have any spinach in the house, but I think I’ll buy some tomorrow and add it to the leftover soup when I heat it up.

Does anyone know if/how you can cook this pilaf in the microwave? I know you can with the pilaf sides, but with this particular pilaf can you?
Thanks

I adore Kashi pilaf. In fact there is no other grain I like better. Keep your veggie ends for organic stocks (minus carrots cause they are bitter) and you can substitute te broth as stock. The grain holds up to stew and the pilaf is super amazing! I bought the store out last time I found it on sale…

Does anyone know the nutritional information for this uncooked?

If not how much uncooked Kashi Pilaf does it take to make 1/2 cup cooked as stated in the nutritional information?

The Kashi sides are delicious and satisfying. Found them in my local Safeway and live in very rural part of the country. Please make more varieties. Have tried the moroccan, too, and loved it. Making a special trip to buy more this weekend.

Love this stuff. I dry my own homegrown vegetables and add in some dried green peppers, celery, mushrooms, garlic and parsley, then throw in a little frozen, chopped ginger and a little extra water, then add some fresh, chopped tomatoes and/or green onions a little sesame oil and YUM.

Oh, I usually use fresh chicken stock if I have it!

I can never get this to cook correctly, anyone have any tips they’ve found?

Can this grain mix be sprouted?

This is the very BEST grain dish we eat and we eat it frequently! It adds good texture and nutrition to any meal. Usually simmer it in vegetable or chicken broth and add vegetables toward the end.