Buckwheat Groats (Kasha) with Mushrooms and Caramelized Onions
A simple yet satisfying gluten-free and soy-free lunch featuring buckwheat groats cooked with earthy mushrooms and sweet caramelized onions.
Ingredients
- 1 cup Buckwheat Groats (Kasha)
- 2 cups Vegetable Broth
- about 225 g Mushrooms
- 2 medium Onions
- 2 cloves Garlic
- 1 teaspoon Thyme
- 2 tablespoons Olive Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the buckwheat groats under cold water.
- 2Heat olive oil in a pot. Sauté the chopped onions over low heat until caramelized, about 20-25 minutes.
- 3Add the minced garlic and sliced mushrooms to the pot. Cook until the mushrooms are softened and browned.
- 4Add the buckwheat groats, vegetable broth, thyme, salt, and pepper to the pot.
- 5Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until the liquid is absorbed and the groats are tender.
- 6Fluff with a fork and serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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