Buckwheat Kasha with Mushrooms
Toasted buckwheat groats simmered until tender and tossed with savory sauteed mushrooms and onion in a simple, hearty side dish traditional across Russia and Eastern Europe.
Ingredients
- 1 1/2 cup buckwheat groats (kasha)
- 3 cups low-sodium vegetable broth
- 8 oz cremini mushrooms, sliced
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp fresh dill (or flat-leaf parsley), chopped
Instructions
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1
Toast the 1 1/2 cup buckwheat groats (kasha) in a dry medium saucepan over medium heat, stirring frequently, for 3 to 4 minutes until the groats are fragrant and lightly darkened.
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2
Pour in the 3 cups low-sodium vegetable broth, add half the 1 tsp salt, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed. Remove from heat and let steam, covered, for 5 minutes.
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3
While the kasha cooks, heat the 2 tbsp olive oil in a large skillet over medium-high heat. Add the 1 diced yellow onion and cook for 4 minutes until softened.
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4
Add the 8 oz sliced cremini mushrooms and cook, stirring occasionally, for 6 to 8 minutes until the mushrooms release their moisture and turn golden brown. Stir in the 2 minced garlic cloves and cook 1 minute more.
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5
Season the mushroom mixture with the remaining salt and 1/2 tsp freshly ground black pepper.
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6
Fluff the cooked buckwheat with a fork and fold in the mushroom mixture. Taste and adjust seasoning.
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7
Transfer to a serving dish and garnish with 2 tbsp chopped fresh dill (or flat-leaf parsley).