Hedden Family Recipes

Buckwheat kasha with onions and mushrooms

Adapted from the recipe of Natasha Kravchuk of NatashasKitchen.com

Ingredients:

• 1 cup buckwheat groats (preferably the dark, pre-toasted ones, that are labeled kasha and available boxed up in Russian stores and European delis, though the dry raw ones you find in bulk in health stores are also totally fine)
• 1 med-sized onion
• 1 lb mushrooms (any kind will do)
• 2 Tbsp olive oil
• 3 cups of kale (about 5-6 large leaves), optional
• 2 cups vegetable broth
• Minced fresh dill and/or parsley, as desired, plus more for topping

Directions:

1. Wash buckwheat well and ensure you sift through it. Drain well. Heat a frying pan (preferably cast iron) on med-high heat, and add buckwheat. Toast groats for 5 minutes, stirring often, until fragrant.
2. Put about 2¾ cups of water in a pot and turn heat to high.
3. While buckwheat is toasting and water is coming to a boil, chop up kale and onion and slice mushrooms.
4. Once water has come to a boil, add kale and blanche it (let cook for 2 minutes). Save broth. Remove kale from broth and set aside.
5. Measure broth left from blanching kale. If it is less than 2 cups, bring it up to 2 cups. Then, dissolve vegetable bouillon cube(s) to make 2 cups of vegetable broth from the water.
6. Bring vegetable broth water back to a boil.
7. Once water is boiling again, add the toasted buckwheat. Lower heat to minimum, cover, and continue cooking for another 20-30 minutes – without stirring: otherwise the kasha will get sticky.
8. While buckwheat is cooking, heat frying pan once more to medium heat. Add 2-3 Tbsp olive oil and add onion. Sauté onion for 5-10 minutes, until it becomes translucent. Add mushrooms, and cook on medium heat for another 10 minutes, until mushrooms and onions have browned. Season with and pepper to taste.
9. If kasha sticks to the bottom of the pan, remove from heat and add perhaps ¼ cup of water. If possible, avoid stirring or do so to a minimum extent.
10. Once kasha is soft and all water has been absorbed, remove from heat.
11. Serve kale, mushrooms, onions, and dill / parsley on top of buckwheat kasha, or mix them in. Season with the hot sauce of your choice.