Russian Buckwheat Kasha with Mushrooms and Onions

Ingredients

• 1 cup Buckwheat groats
• 2 cups Water or vegetable broth
• 8 oz 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

Instructions

1. 1Rinse buckwheat groats in a fine-mesh sieve under cold water.
2. 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.
3. 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.
4. 4Add sliced mushrooms to the skillet and cook until softened and browned, about 5-7 minutes.
5. 5Stir the cooked buckwheat into the skillet with the mushrooms and onions. Season with salt and pepper.
6. 6Garnish with fresh parsley and serve hot.

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