Dairy-Free Kasha with Mushrooms and Onions

Name: Dairy-Free Kasha with Mushrooms and Onions
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup Buckwheat groats (kasha); 8 oz Cremini mushrooms, sliced; 1 medium Onion, chopped; 2 cups Vegetable broth; 2 tbsp Olive oil; 0.75 tsp Salt; 0.25 tsp Black pepper; 2 tbsp Fresh parsley, chopped

A simple yet flavorful Russian dish featuring buckwheat groats (kasha) cooked with sautéed mushrooms and onions. Made dairy-free by using oil instead of butter.

40m4 servings

DAIRY-freeNUTS-free

220 cal|8g protein|35g carbs|6g fat|5g fiber

Ingredients

1 cup Buckwheat groats (kasha)
about 225 g Cremini mushrooms, sliced
1 medium Onion, chopped
2 cups Vegetable broth
2 tbsp Olive oil
0.75 tsp Salt
0.25 tsp Black pepper
2 tbsp Fresh parsley, chopped

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 saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add mushrooms and cook until browned, about 7-10 minutes.
3Add the rinsed buckwheat groats to the saucepan and stir to coat with the oil and mushroom mixture.
4Pour in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the kasha is tender and the liquid is absorbed.
5Season with salt and pepper to taste.
6Serve hot, garnished with fresh parsley.

Substitutions

Butter → Olive oil

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.