Buckwheat Kasha w/ Mushrooms
By Chef Bulgaria (@chef_bulgaria)
Ingredients
- 1 cup buckwheat groats (toasted)
- 2 cups mushrooms (chopped)
- 1 yellow onion (chopped)
- 1/3 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper (more to taste)
- 2 tablespoons butter (more to taste)
- 2 cups water (possibly more; alternatively chicken or vegetable broth)
Directions
- 1In a large pot or skillet over medium heat, melt the butter and add the mushrooms and onion. Cook, stirring occasionally, for 5-6 minutes, or until the mushrooms and onion are soft. Season with salt and pepper to taste.
- 2Rinse the buckwheat groats under cold water and drain well. Remove any black or unpeeled seeds if you see them.
- 3Add the buckwheat to the pot or skillet and stir to combine with the mushroom mixture. Pour in two cups of water and season with salt and pepper.
- 4Simmer, covered, for about 30 minutes, or until the buckwheat is tender and fluffy. Check the water level and tenderness of the buckwheat after 20 minutes. Add more water if needed.
- 5When the buckwheat is done, remove it from the heat. Stir in some more butter if desired. Alternatively, you can add butter to individual servings if you want. Serve hot or warm, garnished with some parsley (optional).