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    Home » Recipes » Healthy Kitchen

    Kasha (Buckwheat Groats) with Mushrooms

    Published: Jan 25, 2018 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.

    Kasha (buckwheat groats)

    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
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    Course: Grain side dish
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: buckwheat groats recipe, Kasha recipe
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 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.

    Nutrition

    Calories: 242kcal | Carbohydrates: 36g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 697mg | Potassium: 416mg | Fiber: 5g | Sugar: 3g | Vitamin A: 188IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

     

    Kasha with Mushrooms

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    Comments

    1. Goldie says

      December 16, 2017 at 5:16 pm

      Yum! I can't wait to try this. Thanks for sharing the recipe!

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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