Buckwheat Kasha with Mushrooms and Onions

Instructions

1. 1Place a 25.4 cm dry skillet over medium heat (176.7°C / 175°C). Add the 1 cup of Buckwheat Groats and toast for 5 to 7 minutes, stirring often, until they smell nutty and fragrant.
2. 2Carefully rinse the toasted 1 cup of Buckwheat Groats under cold water in a fine-mesh sieve. Transfer the rinsed groats to a medium saucepan. Add the 2 cups of Water. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low, cover the saucepan, and simmer for 20 minutes, or until all the water has been absorbed and the buckwheat is tender.
3. 3While the buckwheat is simmering, heat the 2 tablespoons of Olive Oil in a large skillet over medium heat (176.7°C / 175°C). Add the 1 large Onion, sliced thinly, and cook, stirring occasionally, for 10 to 15 minutes, until the onion is soft, translucent, and starting to turn golden brown.
4. 4Add the about 225 g of Cremini Mushrooms, sliced, and the 2 cloves of Garlic, minced, to the skillet with the onions. Cook for another 5 to 7 minutes, stirring occasionally, until the mushrooms have released their liquid and are tender, and the garlic is fragrant.
5. 5Pour the 1/2 cup of Vegetable Broth into the skillet with the vegetables. Stir everything together and bring the mixture to a gentle simmer. Let it simmer for 1 to 2 minutes to allow the flavors to meld.
6. 6Add the cooked buckwheat from the saucepan to the skillet with the mushroom and onion mixture. Stir gently to combine everything thoroughly. Cook for 2 to 3 minutes, stirring, until the buckwheat is heated through.
7. 7Serve the Buckwheat Kasha immediately. Garnish with the 2 tablespoons of Fresh Parsley, chopped, just before serving.

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