Best Kasha Vegetable Casserole Recipes

BUCKWHEAT KASHA WITH MUSHROOMS AND ONIONS - 20 MINUTE SIDE DISH

Buckwheat Kasha with Mushrooms and Onions - 20 Minute Side Dish image

Buckwheat Kasha with Sauteed Mushrooms, Onions, and Peas, drizzled with truffle oil for a touch of decadence. This naturally gluten-free side dish is ready in 20 minutes, and it is super healthy thanks to the nutrients in the buckwheat groats.

Provided by Kate

Time 20m

Number Of Ingredients 9

Ingredients

1 cup uncooked buckwheat
2 cups vegetable or chicken broth for cooking the buckwheat ((or use water))
2 tablespoons olive oil
1 yellow onion (, thinly sliced)
10 oz baby bella mushrooms (, cleaned and sliced or quartered)
1 cup frozen or fresh peas ((no need to thaw if using frozen))
3 tablespoons chopped parsley leaves
1 tablespoon truffle-infused olive oil
Salt & pepper to taste

Steps:

Combine uncooked buckwheat and vegetable broth (or water) in a medium pot. Season with a pinch of salt and pepper, if the broth is sodium-free. Bring to a boil, cover, and reduce heat. Cook for about 10 minutes, or until the buckwheat is tender. Drain off extra liquid if there is still liquid remaining. While the buckwheat is cooking, prepare the rest of the dish.
In a large skillet, heat 2 tablespoons of olive oil over medium heat and add the sliced onion. Sauté for 5 minutes, or until the onion starts to soften and turn golden brown. Add the mushrooms, and sauté for 5 minutes, or until the mushrooms start to sweat in the skillet.
When the mushrooms start releasing juices, add the frozen (or fresh) peas, and sauté for 3 minutes until they are heated through. Season with salt and freshly ground pepper to taste.
Add the cooked buckwheat and the chopped parsley to the skillet, and mix well over medium heat to combine all the flavors. Turn off from heat, and drizzle with truffle oil. Taste it to see if you need to add more salt. Serve warm.

Nutrition Facts : Calories 294 kcal, Carbohydrate 5 g, Protein 2 g, Fat 7 g, Sodium 5 mg, Sugar 2 g, ServingSize 1 serving

KASHA AND MUSHROOMS

Kasha and Mushrooms image

My vegetarian friend introduced me to this dish. Full of nutrients and I think it is delicious. Adapted from Moosewood.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons vegetable oil, divided
1 onion, chopped
2 cups vegetable broth
1 large egg, beaten
1 cup dried kasha
4 cups sliced mushrooms
2 tablespoons soy sauce
1 tablespoon chopped fresh dill
salt and pepper

Steps:

In a medium skillet, heat 1 tablespoon oil over medium heat.
Add the onions and saute, stirring often.
While the onions are sauting, heat the vegetable broth in a saucepan, to boiling.
In a bowl, mix together the egg and kasha.
When the onions have softened, add in the kasha mixture and stir well to combine.
Stir the kasha mixture for a minute or two, until the kasha kernels are separate and dry.
When the stock boils, add it to the skillet; cover, and simmer on low heat for 10 minutes or so, until the liquid is absorbed and the kasha is cooked.
While the kasha is cooking, heat the remaining 2 tablespoons of oil in another medium skillet; saute/stir the mushrooms over high heat until the mushrooms release their juices.
Remove the mushroom skillet from the heat.
When the kasha is tender, add the mushrooms and 2-3 tablespoons of their liquid.
Add in the soy sauce, dill, and salt and pepper to taste.
Serve hot.

KASHA

Kasha image

A wonderful merging of flavors and textures! This beef and bulgur wheat veggie delight is just a little spicy and sure to warm the tummy.

Provided by Traveling_Is_Love

Categories Main Dish Recipes Casserole Recipes

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

½ pound ground beef
2 stalks celery, chopped
2 green onions, chopped
1 cup diced tomato
2 cups beef broth
1 cup bulgur (cracked wheat), uncooked
salt to taste
1 pinch cayenne pepper, or to taste

Steps:

Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.
Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.

Nutrition Facts : Calories 318 calories, Carbohydrate 29.5 g, Cholesterol 48.2 mg, Fat 15.9 g, Fiber 7.4 g, Protein 15.8 g, SaturatedFat 6.4 g, Sodium 458.5 mg, Sugar 1.8 g

KASHA WITH VEGETABLES

Kasha with Vegetables image

Kasha boasts a wonderfully nutty flavor when toasted. You can buy it already toasted. If you buy the untoasted variety, toss it lightly in a dry skillet over medium heat until it colors. Hearty, but not too heavy, kasha is a staple of Northern Europe and Russia traditionally served as an accompaniment to meats, in pilafs or as the essential ingredient in many traditional Jewish dishes like kasha varnishkes. Exotic though it may sound, kasha is just basic buckwheat groats, used like a grain, but botanically just a cousin of true grains. Once only available through specialty grocers, you'll find kasha in many health food stores and supermarkets now as well. So, by all means, go nuts with kasha!

Provided by Rita1652

Categories Grains

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

2 ounces dried mushrooms
1 cup toasted buckwheat groats (kasha)
1 large carrot, sliced
1 medium onion, coarsely chopped
salt or natural soy sauce

Steps:

Soak the dried mushrooms (shiitake or porcini are very flavorful) in water until soft.
Drain, saving the soaking water, and slice, discarding any tough portions.
Add the groats to 3 cups boiling water (including the mushroom-soaking liquid), lower heat, and add the carrot, the onion and the mushrooms.
Cover and simmer until water is absorbed.
Add salt or natural soy sauce to taste.