Buckwheat Kasha with Mushrooms and Onions (Dairy-Free)

Instructions

1. 1Place the 1 cup of buckwheat groats in a fine-mesh sieve and rinse them thoroughly under cold running water until the water runs clear. Drain well.
2. 2Place an 20.32 cm skillet on the stove over medium heat (148.9°C / 150°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion, cut into 0.635 cm dice, and the about 225 g of mushrooms, cut into 1.27 cm slices. Cook, stirring occasionally, until the onions are softened and translucent and the mushrooms have released their liquid and started to brown, about 5 to 7 minutes. Add the 2 cloves of garlic, minced, and cook for 1 minute more until fragrant, stirring constantly.
3. 3Add the rinsed and drained 1 cup of buckwheat groats to the skillet with the vegetables. Stir constantly and toast the groats for 2 to 3 minutes until they smell nutty and are lightly browned.
4. 4Pour the 2 cups of water and the 1/2 cup of vegetable broth into the skillet. Add the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Stir everything together.
5. 5Increase the heat to medium-high (176.7°C / 175°C) and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to low (93.33°C / 95°C), cover the skillet tightly with a lid, and let it simmer gently for 20 minutes. Do not lift the lid during this time.
6. 6After 20 minutes, check if all the liquid has been absorbed and the buckwheat groats are tender. If there is still liquid, cover and simmer for another 5 minutes. Once cooked, remove the skillet from the heat and let it stand, covered, for 5 minutes.
7. 7Uncover the skillet and use a fork to gently fluff the cooked buckwheat groats, separating them from the vegetables. Serve the buckwheat kasha hot.

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