Buckwheat Kasha with Mushrooms and Onions (Soy-Free)
A hearty and savory Russian breakfast dish made with buckwheat, sautéed mushrooms, and caramelized onions. Naturally soy-free.
Ingredients
- 1 cup Buckwheat Groats
- 2 cups Water
- 1/2 tsp Salt
- 2 tbsp Olive Oil
- 1 medium Onion
- about 225 g Mushrooms (cremini or button)
- 2 cloves Garlic
- 2 tbsp Fresh Parsley
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the buckwheat groats in a fine-mesh sieve.
- 2In a saucepan, combine the buckwheat, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the water is absorbed and the buckwheat is tender.
- 3While the buckwheat is cooking, heat olive oil in a skillet over medium heat.
- 4Add the chopped onion and cook until softened and caramelized, about 8-10 minutes.
- 5Add the sliced mushrooms and minced garlic to the skillet and cook until the mushrooms are tender and browned, about 5-7 minutes.
- 6Stir the mushroom mixture into the cooked buckwheat.
- 7Garnish with fresh parsley 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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