Baked Buckwheat Kasha with Mushrooms and Onions
Hearty and savory buckwheat kasha baked with earthy mushrooms and caramelized onions.
Ingredients
- 1 cup Buckwheat Groats (Kasha)
- 2 cups Vegetable Broth
- about 225 g Mushrooms (cremini or button)
- 1 large Onion
- 2 cloves Garlic
- 2 tablespoons Olive Oil
- 2 tablespoons Fresh Parsley
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2Rinse buckwheat groats under cold water.
- 3In a large oven-safe pot or Dutch oven, sauté chopped onion and garlic in olive oil until softened and lightly browned.
- 4Add sliced mushrooms and cook until they release their moisture and start to brown.
- 5Stir in rinsed buckwheat groats, vegetable broth, salt, and pepper. Bring to a simmer.
- 6Cover the pot and transfer to the preheated oven.
- 7Bake for 35-40 minutes, or until the liquid is absorbed and the buckwheat is tender.
- 8Stir in fresh parsley before serving.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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