Kasha with Mushrooms and Caramelized Onions (Dairy-Free)

Ingredients

• 1 cup Buckwheat Groats (Kasha)
• 2 cups Water or Vegetable Broth
• 1/2 teaspoon Salt
• 2 medium Onions
• about 225 g Mushrooms
• 2 tablespoons Olive Oil
• 2 tablespoons Fresh Parsley

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

Instructions

1. 1Rinse the 1 cup of Buckwheat Groats in a fine-mesh sieve under cold running water until the water runs clear.
2. 2In a medium 2-quart (2000 ml) saucepan, bring the 2 cups of Water or Vegetable Broth and 1/2 teaspoon of Salt to a rolling boil (100°C / 100°C) over high heat. Add the rinsed 1 cup of Buckwheat Groats, reduce the heat to low, cover the saucepan, and simmer for 18-22 minutes, or until all the liquid is absorbed and the groats are tender.
3. 3While the kasha cooks, thinly slice the 2 medium Onions into 0.3175 cm (0.3 cm) half-moons. Slice the about 225 g Mushrooms into 0.635 cm (0.6 cm) pieces.
4. 4In a large 25.4 cm (25 cm) frying pan, heat the 2 tablespoons of Olive Oil over medium heat (approximately 162.8-176.7°C / 160-175°C). Add the sliced 2 medium Onions and cook, stirring occasionally, for 15-20 minutes, until they are deeply golden brown, very soft, and have a sweet aroma.
5. 5Add the sliced about 225 g Mushrooms to the frying pan with the caramelized onions. Continue to cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid, softened, and are lightly browned.
6. 6Stir the cooked onions and mushrooms into the prepared kasha. Finely chop the 2 tablespoons of Fresh Parsley and sprinkle it over the kasha just before serving hot.

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