Festive Buckwheat Kasha with Mushrooms and Onions

Ingredients

• 1 cup Buckwheat Groats
• 2 cups Water
• 1 medium Onion
• about 225 g Mushrooms
• 2 tbsp Butter
• 1 tbsp Vegetable Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 tbsp Fresh Dill

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the buckwheat groats under cold water.
2. 2In a saucepan, bring the water to a boil. Add the buckwheat groats and salt, then reduce heat to low, cover, and simmer for about 20 minutes, or until the water is absorbed.
3. 3While the buckwheat is cooking, heat the vegetable oil and butter in a skillet over medium heat.
4. 4Add the diced onion and cook until softened and translucent.
5. 5Add the sliced mushrooms and cook until they release their moisture and turn golden brown.
6. 6Stir the cooked mushrooms and onions into the cooked buckwheat. Season with salt and pepper.
7. 7Garnish with fresh dill before serving.

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