Buckwheat Kasha with Mushrooms and Onions

Ingredients

• 1 cup Buckwheat groats
• 2 cups Vegetable broth
• 8 ounces Cremini mushrooms, sliced
• 1 large Onion, thinly sliced
• 2 cloves Garlic, minced
• 2 tablespoons Olive oil
• 1 tablespoon Soy sauce (wheat free)
• 2 tablespoons Fresh parsley, chopped
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Rinse the 1 cup of buckwheat groats under cold water in a fine-mesh sieve until the water runs clear; set aside.
2. 2In a medium saucepan, bring the 2 cups of vegetable broth to a boil over high heat (approximately 212°F / 100°C). Add the rinsed 1 cup of buckwheat groats, then reduce the heat to low. Cover the saucepan and simmer for 15 to 20 minutes, until all the liquid is absorbed and the buckwheat groats are tender.
3. 3While the buckwheat cooks, heat the 2 tablespoons of olive oil in a large skillet over medium heat (approximately 325-350°F / 160-175°C). Add the 1 large thinly sliced onion and cook, stirring occasionally, for 10 to 15 minutes, until the onion is deeply golden brown and caramelized.
4. 4Add the 8 ounces of sliced cremini mushrooms and the 2 cloves of minced garlic to the skillet with the onions. Continue to cook for 5 to 7 minutes, stirring occasionally, until the mushrooms have softened and released their liquid.
5. 5Stir in the 1 tablespoon of wheat-free soy sauce. Add the cooked 1 cup of buckwheat groats to the skillet and mix thoroughly to combine all ingredients.
6. 6Season the mixture with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, mixing well. Stir in the 2 tablespoons of chopped fresh parsley and serve the buckwheat kasha hot.

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