Kasha with Mushrooms and Caramelized Onions (Dairy-Free, Egg-Free)

Ingredients

• 1 cup Buckwheat groats (kasha)
• 2 cups Vegetable broth
• 2 medium Onions, thinly sliced
• 8 oz Mushrooms, sliced
• 2 tbsp Olive oil
• 2 cloves Garlic, minced
• 1 tsp Thyme
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Fresh parsley, chopped

Instructions

1. 1Place a dry 10-inch skillet over medium heat (350°F / 175°C). Add the 1 cup of buckwheat groats and toast for 5 to 7 minutes, stirring often, until they smell nutty and fragrant.
2. 2While the buckwheat toasts, heat the 2 tablespoons of olive oil in a large 4-quart saucepan or Dutch oven over medium heat (350°F / 175°C). Add the 2 medium onions, sliced thinly, and cook, stirring occasionally, for 20 to 25 minutes, until they are soft, golden brown, and smell sweet. This is caramelizing the onions.
3. 3Add the 8 ounces of mushrooms, sliced, and the 2 cloves of garlic, minced, to the saucepan with the onions. Cook for 5 to 7 minutes, stirring often, until the mushrooms have released their liquid and are tender.
4. 4Stir the toasted 1 cup of buckwheat groats, the 1 teaspoon of thyme, the 0.5 teaspoon of salt, and the 0.25 teaspoon of black pepper into the saucepan with the onions and mushrooms. Mix everything together well.
5. 5Pour the 2 cups of vegetable broth into the saucepan. Increase the heat to medium-high (400°F / 200°C) and bring the liquid to a rolling boil.
6. 6Once boiling, immediately reduce the heat to low (200°F / 95°C). Cover the saucepan tightly with a lid and let it simmer for 15 to 20 minutes, or until all the liquid has been absorbed and the buckwheat groats are tender when tasted.
7. 7Remove the saucepan from the heat. Let it stand, covered, for 5 minutes. This allows the kasha to finish steaming and become fluffy. Stir in the 2 tablespoons of fresh parsley, chopped, and serve.

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