Recipe by Annacia
Yummy!. Prep time is just time to chop the onion.
Top Review by karen
I grew up eating kasha with onions & pasta shells, but this was a nice change. I really liked the flavor of the fresh thyme and walnuts. Like Mirj, I mixed the dry kasha with a raw egg and before step one, then toasted the kasha in a nonstick skillet before transferring it to a pot. I also add a couple of cups of sliced mushrooms in with the onions. This made a hearty vegetarian main dish, and would also be a wonderful side with meat.
- 1 cup coarse dried kasha (roasted buckwheat groats)
- 2 cups boiling-hot water
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon black pepper
- 3⁄4 cup walnuts, coarsely chopped (3 oz)
- 1 1⁄2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion, coarsely chopped
- 2 teaspoons fresh thyme leaves
- 3 tablespoons chopped fresh flat-leaf parsley
Directions See How It's Made
- Cook kasha in a dry 3 1/2- to 4-quart heavy saucepan over moderate heat, stirring constantly, until grains smell toasty and begin to separate, about 2 minutes.
- Add boiling-hot water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, over low heat until kasha is barely tender and most of water is absorbed, about 12 minutes.
- Remove from heat and let stand, covered, 10 minutes.
- While kasha cooks, toast walnuts in 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring frequently, 5 minutes.
- Transfer nuts to a plate.
- Add oil and remaining 1/2 tablespoon butter to skillet and heat over moderate heat until foam subsides.
- Add onion and thyme and cook, stirring occasionally, until softened and browned, about 15 minutes.
- Stir kasha into onion along with walnuts, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.