Prep 45 mins
Cook 10 mins
My vegetarian friend introduced me to this dish. Full of nutrients and I think it is delicious. Adapted from Moosewood.
- 3 tablespoons vegetable oil, divided
- 1 onion, chopped
- 2 cups vegetable broth
- 1 large egg, beaten
- 1 cup dried kasha
- 4 cups sliced mushrooms
- 2 tablespoons soy sauce
- 1 tablespoon chopped fresh dill
- salt and pepper
- In a medium skillet, heat 1 tablespoon oil over medium heat.
- Add the onions and saute, stirring often.
- While the onions are sauting, heat the vegetable broth in a saucepan, to boiling.
- In a bowl, mix together the egg and kasha.
- When the onions have softened, add in the kasha mixture and stir well to combine.
- Stir the kasha mixture for a minute or two, until the kasha kernels are separate and dry.
- When the stock boils, add it to the skillet; cover, and simmer on low heat for 10 minutes or so, until the liquid is absorbed and the kasha is cooked.
- While the kasha is cooking, heat the remaining 2 tablespoons of oil in another medium skillet; saute/stir the mushrooms over high heat until the mushrooms release their juices.
- Remove the mushroom skillet from the heat.
- When the kasha is tender, add the mushrooms and 2-3 tablespoons of their liquid.
- Add in the soy sauce, dill, and salt and pepper to taste.
- Serve hot.
We really enjoy this recipe. I am a fan of kasha. It is also good with chicken, if you eat meat.
This was quite good! This was my first experience with kasha too (although as soon as BF took his first bite he said that his mom had served it to him once when he was like 10), and I'm pretty happy with it. I think the "smokey" flavor that Ladypit is refering to may be from the kasha itself. Kasha is toasted buckwheat groats and I found this to have a rather smokey flavor even without the soy sauce (which BF refused to add to his, but I added to my plate and was good!). I found that my kasha was a tad mushy, so next time I may use just shy of 2 cups- I would rather them have a bit firmer texture. Very easy recipe- took me MUCH less time to make than the 55 minutes time listed. I used homemade vegetable chicken broth (the broth had way more veggies than chicken, I just cooked some chicken in it) and microwaved it in my pyrex measuring cup until it was hot and ready to add to the kasha and onions, which worked really well, without dirtying another pot (although I'm sure you could use the pot you use to heat your stock to sautee your mushrooms). Quite good! I would try again (or a variation thereof).
My first time cooking with Kasha and it was pretty good. I used less oil then specified but felt that it worked just fine. (1/2 tbs with the onions and 1 tbs with the mushrooms.) I also used chicken stock instead of vegetable as I didn't have any veggie stock. My husband said he didn't like the "smoky" flavor (from the soy sauce I guess), but I thought it was good. Thanks!