Kasha With Cranberries

Twosleevers.com

Twosleevers.com

This vegan Cranberry Kasha Pilaf is a perfectly sweet, tart and delicious dish that makes a great side or main dish, especially around the holidays. It's quite easy to make in your pressure cooker, and it's crazy delicious!

Twosleevers.com

What you'll need:

– Instant Pot – Mixing Bowl – Kasha – Dried Cranberries – Water – Kosher Salt – Chopped Walnuts – Chopped Kale – Olive Oil – Orange Zest

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How to make Instant Pot Kasha With Cranberries

1. Place buckwheat, cranberries, water, and salt into the Instant Pot. 2. Set the pot at high pressure for 15 minutes. At the end of the cooking time, let pot rest for 10 minutes. 3. Place kale, olive oil, salt, and orange zest in a large mixing bowl. Using your hands, mix together the ingredients.

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How to make Instant Pot Kasha With Cranberries

4. When the buckwheat is cooked, fluff up the grains with a fork. 5. Divide kale into four for a main course or 6 plates for a side dish. Place the kasha on top of the kale, and top with walnuts before serving. Or do what I do, which is mix everything into one big bowl and serve.

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For whole recipe and other nutritional information, click the link below!

Instant Pot Kasha With Cranberries