Kasha With Browned Onions and Walnuts

"Yummy!. Prep time is just time to chop the onion."
photo by karen photo by karen
photo by karen
Ready In:




  • 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.

Questions & Replies

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  1. 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.
  2. How wonderfully satisfying! I love kasha, my mother used to make it for us at least once a week, but I don't cook it enough for my family. I'd never tried kasha with walnuts before (or thyme) and I'm glad I did. This makes a lovely side dish, or in my case, a good nosh coming home late from the gym. My only change to the recipe was to mix a raw egg in with the kasha before toasting it on a cast iron pan over high heat. That's how my mother always does it and it gives the kasha a wonderful toasty flavor. Thanks for posting this to tag, Annacia, I lucked out!



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