Recipes|Featured Main
Buckwheat Kasha with Mushrooms and Onions
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT45M30 Minutes
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Yield:4 Servings
Ingredients
- 1 cup roasted kasha (buckwheat groats)
- 2 cups vegetable broth or water
- 3 tablespoons olive oil (or any fat)
- 1 large yellow onion, diced
- 1 pound mushrooms of choice, chopped
- ¼ teaspoon kosher salt
- Black pepper to taste
- 2 tablespoons chopped Fresh dill or Fresh Italian flat leaf parsley
- 236.59ml roasted kasha (buckwheat groats)
- 473.18ml vegetable broth or water
- 38.34g olive oil (or any fat)
- 1 large yellow onion, diced
- 453.59g mushrooms of choice, chopped
- 1.07g kosher salt
- Black pepper to taste
- 25.56g chopped Fresh dill or Fresh Italian flat leaf parsley
Buckwheat is one of the top superfoods there is, as well as being an ancient grain. (Even though it’s not really a grain). This relative of rhubarb and sorrel is packed with vitamins, minerals, prebiotics, fiber and protein.
Preparation
STEP 1
Boil kasha in broth, covered, for about 15-20 minutes until tender but still chewy. Pour out any excess broth.
STEP 2
In a large frying pan over medium-high heat, add oil or fat and onions. Sauté until onions browned and beginning to crisp. Remove onions with a slotted spoon and set aside, leaving oil or fat in the pan.
STEP 3
Add mushrooms to pan (adding more oil or fat if needed) season with salt and pepper and sauté until mushrooms are beginning to brown and get crispy edges. Add onions back to pan, then add kasha and half of dill or parsley. Stir to combine. Turn off heat. Taste and adjust seasoning with salt and pepper as needed.
STEP 4
Serve warm garnished with remaining dill or parsley.
Options
If your buckwheat groats are raw or “green” you can roast them on a parchment lined baking sheet in a 300° oven for 30 minutes shaking the pan occasionally. Allow buckwheat to cool before using or storing. Try this savory side dish with a dallop of yogurt, chopped bacon or make it a meal by adding a fried egg as well!