Kasha Pilaf with Roasted Chicken


  • 1 Tbsp olive oil
  • 1 med yellow onion, diced
  • 1 stalk celery, diced
  • 2 garlic cloves, minced or pressed
  • ¾ cup kasha
  • 1 ¼ cups water or broth
  • 2 Tbsp red wine
  • 1 Tbsp soy sauce
  • 2 cups sliced mushrooms
  • 2 cups chopped cauliflower
  • 1 tsp minced fresh rosemary or thyme
  • ½ tsp salt
  • black pepper
  • ½ cup chopped fresh parsley
  • 2 or 4 skin on chicken legs (thighs and drumsticks attached)
  • 2 Tbsp dry rub seasoning of your choice


  1. Preheat oven to 425°F.  Carefully peel the skin back from the chicken thighs and legs.  Rub with a little bit of olive oil and sprinkle the dry rub seasoning of your choice on the chicken.  Replace skin over the chicken and sprinkle a bit more seasoning on the outside of the skin.
  2. Place in a shallow baking dish and bake for about 10 minutes.  Turn the heat down to 350°F and continue baking for 15-20 more minutes or until skin is crisp and browned and the chicken is cooked through.


  3. While the chicken is in the oven, heat 1 Tbsp olive oil in a large deep skillet.  Saute the onion and celery until it is softened, about 5 minutes.
  4. Add the garlic and continue to cook for another minute.
  5. Add the kasha and cook, stirring, for 2 minutes.
  6. Add the water, red wine, soy sauce, mushrooms, cauliflower, rosemary, salt and pepper.  Bring to a boil.  Reduce heat and simmer, stirring occasionally, with the lid on for about 20 minutes or until the liquid has absorbed and the vegetables and kasha are tender.  Remove from the heat and stir in the parsley.

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