Directions:

In a food processor, pulse the carrot, onion and celery until finely chopped.

In a large, heavy saucepan or small Dutch oven, heat oil over medium-high heat. Stir in the chopped vegetables. Saute until soft for 4 minutes, stirring occasionally.

Mix the kasha into the sauteed vegetables. Stir until fragrant and slightly darker in color, 1 to 2 minutes. Pour in the broth. Cover the pot tightly.

When liquid boils, reduce heat and simmer until liquid is absorbed, about 10 minutes.

Turn off the heat and let pilaf sit 5 minutes. Fluff with a fork. Add salt and pepper as desired and serve.