Dairy-Free Russian Mushroom and Buckwheat Kasha
A rustic and hearty dairy-free kasha featuring buckwheat groats, earthy mushrooms, and caramelized onions.
Ingredients
- 1 cup Buckwheat Groats
- about 450 g Mushrooms
- 1 large Onion
- 2 cups Vegetable Broth
- 2 tbsp Olive Oil
- 2 cloves Garlic
- 2 tbsp Fresh Parsley
- 0.75 tsp Salt
- 0.25 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse buckwheat groats in a fine-mesh sieve.
- 2Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until caramelized, about 10 minutes.
- 3Add sliced mushrooms and minced garlic to the skillet. Cook until mushrooms are tender and browned, about 8 minutes.
- 4Stir in the buckwheat groats and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the liquid is absorbed and the kasha is tender.
- 5Stir in fresh parsley, salt, and pepper. 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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