Kasha with Mushrooms and Onions

READY IN: 30mins
Recipe by Debra Weiner

A pilaf-like side dish, or good by itself.

Top Review by Ilysse

Very good. Next time I think I'll use beef broth but other wise its great. Kids loved it and it doubled well. I left out the oil and cooked the mushrooms and onion in a little bit of broth (to stay true to my diet). Will make again.


  1. Heat a dutch oven pot with 2 tablespoons of olive oil.
  2. Add sliced mushrooms and onions and saute until carmelized.
  3. Beat one egg in a bowl, add dried kasha and mix thoroughly.
  4. Heat a small skillet and add kasha/egg mixture.
  5. Stir until kasha kernels are seperated.
  6. Once seperated, add kasha to onion/mushroom mix with two cups of water and one boullion cube.
  7. Cover for about 10 mins and turn of heat.

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