Buckwheat Kasha with Mushrooms and Onions - 20 Minute Side Dish

Name: Buckwheat Kasha with Mushrooms and Onions - 20 Minute Side Dish
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 4

Cost: $8.23 /serving

Author : Kate

buckwheat with mushrooms

Buckwheat Kasha with Mushrooms and Onions - 20 Minute Side Dish

Ingredients

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1 cup uncooked buckwheat2 cups vegetable or chicken broth for cooking the buckwheat ((or use water))2 tablespoons olive oil1 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 leaves1 tablespoon truffle-infused olive oilSalt & pepper to taste

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Instructions

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Step 1

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.

Step 2

In a large skillet, heat 2 tablespoons of olive oil over medium heat and add the sliced onion. Saute for 5 minutes, or until the onion starts to soften and turn golden brown. Add the mushrooms, and saute for 5 minutes, or until the mushrooms start to sweat in the skillet.

Step 3

When the mushrooms start releasing juices, add the frozen (or fresh) peas, and saute for 3 minutes until they are heated through. Season with salt and freshly ground pepper to taste.

Step 4

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.

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