Buckwheat Kasha with Mushrooms

Name: Buckwheat Kasha with Mushrooms
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Russian
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

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.

35 minEasyServes 4240 cal/serving

RussianSideStovetopVeganStandardHigh FiberLow CarbGluten-FreeDairy-FreeEgg-FreeNut-FreeAlcohol-FreeCorn-Free

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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

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.
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.
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.
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.
5

Season the mushroom mixture with the remaining salt and 1/2 tsp freshly ground black pepper.
6

Fluff the cooked buckwheat with a fork and fold in the mushroom mixture. Taste and adjust seasoning.
7

Transfer to a serving dish and garnish with 2 tbsp chopped fresh dill (or flat-leaf parsley).

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Questions

How long does Buckwheat Kasha with Mushrooms take?

As written, 35 minutes: 10 of prep and 25 of cooking. The longest single stretch is step 2 (15 minutes): "Reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed."

What should Buckwheat Kasha with Mushrooms look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until the mushrooms release their moisture and turn golden brown.

Is Buckwheat Kasha with Mushrooms gluten-free?

Yes. As written, nothing in the ingredient list for Buckwheat Kasha with Mushrooms is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How many calories are in Buckwheat Kasha with Mushrooms?

One serving (the recipe makes 4) is about 240 calories, with 0 g protein, 0 g carbohydrate and 27 g fat, plus 5 g fiber and 427 mg sodium. The figures are estimates computed from the ingredient list.

How long does Buckwheat Kasha with Mushrooms keep?

Refrigerate what is left of Buckwheat Kasha with Mushrooms within two hours and eat it within three days. Reheat gently on the stovetop.

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