Kasha, or toasty brown buckwheat groats, is a grain that’s popular in Eastern European cuisines. It’s one of a kind of food that you feel strongly about one way or another, as their flavor and aroma are strong and distinct. If you’re a kasha fan, you’ll enjoy this simple dish. Kasha is highly compatible with onions and mushrooms, which are in abundance here.

Recipe

Kasha (Buckwheat Groats) with Mushrooms

Kasha, or toasty brown buckwheat groats, is a grain that’s popular in Eastern European cuisines.

5 from 1 vote

Print Pin Rate

Course: Grain side dish

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: buckwheat groats recipe, Kasha recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: to 6

Calories: 242kcal

Author: Veg Kitchen

Ingredients

2 tablespoons olive oil
1 large or 2 medium onions very finely chopped
1 cup kasha buckwheat groats
1 ½ cups vegetable broth or 1 ½ cups water with
2 natural salt-free bouillon cubes
8 ounces white or brown mushrooms cleaned and sliced
Salt and freshly ground pepper to taste
Minced fresh dill and/or parsley as desired, plus more for topping

US Customary - Metric

Instructions

Heat the oil in a deep saucepan or steep-sided stir-fry pan. Add the onions and sauté over medium heat until golden.
Add the kasha and stir in to coat with the oil in the pan. continue to sauté, stirring often, until the kasha is nicely toasted and the onions lightly browned here and there, about 7 minutes.
Pour in the broth or water with bouillon cubes and bring to a slow boil.
Stir in the mushrooms, then lower the heat and simmer uncovered until the liquid is absorbed, about 15 minutes. Stir gently only once during this time, as you don’t want the kasha to get mushy.
Remove from the heat, and season with salt and pepper. Stir in the dill or parsley (or both), and serve at once. Pass along extra fresh herbs for topping individual portions.