Ingredients
Cooking Instructions
- Heat a dry pot over medium heat. Add kasha and toast for 2–3 minutes, stirring, until fragrant. Remove and set aside.
- In the same pot, heat olive oil or butter.
- Add onion and cook for 4-5 minutes until soft.
- Add mushrooms and cook for 6-8 minutes, until browned and moisture evaporates.
- Stir in toasted kasha and vegetable broth.
- Bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes, until liquid is absorbed.
- Fluff with a fork, season with salt and pepper, and garnish with parsley if using.
- Serve warm.
Nutrition
Notes
Do not stir while simmering to keep grains fluffy
Add garlic or thyme for extra flavor
Works well as a stuffing or side dish