Scale

1 cup buckwheat groats (kasha)

2 cups vegetable or chicken broth

1 tbsp olive oil

1 tbsp butter

1 large onion, thinly sliced

8 oz mushrooms (cremini or button), sliced

2 cloves garlic, minced

1/2 tsp salt

1/2 tsp black pepper

Optional add-ins:

Fresh thyme or parsley

Splash of soy sauce or tamari

Toasted walnuts

1. Heat a dry skillet over medium heat and toast buckwheat groats for 2–3 minutes until fragrant.

2. Add broth, bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes until tender. Set aside.

3. Heat olive oil and butter in a large skillet over medium-low heat.

4. Add sliced onions and cook slowly for 15–20 minutes until soft and caramelized.

5. Add mushrooms and cook until browned and tender.

6. Stir in garlic and cook until fragrant.

7. Season with salt and black pepper.

8. Add cooked buckwheat to the skillet and toss gently to combine.

9. Taste and adjust seasoning.

10. Serve warm, garnished with herbs if desired.

• Cook onions low and slow for best caramelization.

• Naturally gluten-free and very filling.

• Great as a meatless main or hearty side.

Keywords: buckwheat kasha, mushroom onion kasha, healthy buckwheat recipe