Kasha or Buckwheat Groats, vegan
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May 16, 2017, 1:49 pm
Filed under: recipes
Filed under: recipes
My grandmother cooked this, my mother cooked this, I cook it and now my daughter cooks it too. My granddaughter likes it and may someday cook it too.
It is a family recipe made vegan by me. Buckwheat groats are high in energy, low in starch, easily digestible and nutritious. They are tasty too, imho.
Ingredients
- 1 cup kasha
- 2 1/2 cups water
- 1 TBSP olive oil
- I medium onion , chopped
- 8 oz mushrooms, sliced
- 3/4 tsp. salt
- 1/4 tsp. black pepper
Directions
- Either use toasted kasha or toast kasha dry in a cast iron pan until it releases a toasted smell.
- Heat your cast iron pan to medium, add oil, then onions and mushrooms. Sauté until onions are golden brown. Mushrooms put in last so they only cook slightly.
- Add kasha and stir
- Add salt and pepper and the 2 1/2 cups of boiling water. Stir.
- Cover and cook for 20 minutes at a simmer.
- Kasha should be dry and fluffy.
- Serve.
3 Comments so far
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It needs way more mushrooms! But otherwise it’s great! You forgot to mention that your granddaughter also likes it 🙂
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Comment by captious January 12, 2018 @ 10:18 amedited the post for you.
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Comment by austingardener January 12, 2018 @ 10:58 am[…] is my current recipe (as of Jan 2018), based closely on my Mom’s recipe. But my mother only uses 8 ounces mushrooms. I like 1 pound or […]
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Pingback by Kasha Varnishkes | The captious vegetarian January 12, 2018 @ 7:00 pm