Russian Buckwheat Kasha with Mushrooms and Onions

Ingredients

• 1 cup (180g) buckwheat groats 1 cup (180g) buckwheat groats
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 3g
• Protein: 7g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the buckwheat groats under cold water and drain well.
2. 2.
   In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed buckwheat groats, reduce the heat to low, cover, and simmer for 15-20 minutes or until the buckwheat is tender and the liquid is absorbed.
3. 3.
   In a separate skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until golden brown and caramelized, about 10 minutes.
4. 4.
   Add the sliced mushrooms, minced garlic, dried thyme, salt, and pepper to the skillet. Cook until the mushrooms are tender and lightly browned, about 8-10 minutes.
5. 5.
   Once the buckwheat is cooked, fluff it with a fork and transfer it to the skillet with the mushrooms and onions. Mix well to combine all the flavors.
6. 6.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Buckwheat groats — Rinse the buckwheat groats thoroughly before cooking to remove any bitterness.
• Mushrooms — Use a mix of different mushrooms like cremini, shiitake, or oyster mushrooms for a more complex flavor profile.

Tips & Tricks

• For a richer flavor, toast the buckwheat groats in a dry skillet before cooking.
• Add a splash of soy sauce or tamari to enhance the umami flavors of the dish.
• Serve the Buckwheat Kasha as a side dish with roasted meats or grilled vegetables.
• Leftovers can be refrigerated and reheated the next day for a quick and satisfying meal.
• Experiment with different herbs and spices like rosemary or paprika to customize the flavors to your liking.

Serving advice

Serve the Russian Buckwheat Kasha as a main course accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside roasted chicken or beef stew.

Presentation advice

Garnish the Buckwheat Kasha with a sprinkle of fresh parsley to add a pop of color. Serve it in a rustic bowl or on a plate, allowing the grains and mushrooms to be the star of the dish.