Russian Buckwheat Kasha with Mushrooms and Onions
A hearty and comforting Russian dish made with buckwheat groats, sautéed mushrooms, and caramelized onions. A simple and flavorful soy-free side or main course.
Ingredients
- 1 cup Buckwheat groats
- 2 cups Water or vegetable broth
- about 225 g Cremini mushrooms, sliced
- 1 large Onion, thinly sliced
- 2 cloves Garlic, minced
- 2 tbsp Olive oil
- 2 tbsp Fresh parsley, chopped
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse buckwheat groats in a fine-mesh sieve under cold water.
- 2In a medium saucepan, bring water or vegetable broth to a boil. Add buckwheat groats, reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the buckwheat is tender.
- 3While the buckwheat is cooking, heat olive oil in a large skillet over medium heat. Add sliced onions and cook until caramelized, about 10-15 minutes. Add minced garlic and cook for 1 minute more.
- 4Add sliced mushrooms to the skillet and cook until softened and browned, about 5-7 minutes.
- 5Stir the cooked buckwheat into the skillet with the mushrooms and onions. Season with salt and pepper.
- 6Garnish with fresh parsley and 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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