Best Kasha With Vegetables Recipes

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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

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.

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

Categories     Dinner     Side Dish

Time 20m

Number Of Ingredients 9

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

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