Dairy-Free Kasha with Mushrooms and Onions

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

Instructions

1. 1Rinse the buckwheat groats under cold water.
2. 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.
3. 3Add the rinsed buckwheat groats to the saucepan and stir to coat with the oil and mushroom mixture.
4. 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.
5. 5Season with salt and pepper to taste.
6. 6Serve hot, garnished with fresh parsley.

Substitutions

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