Kasha With Browned Onions and Walnuts

Recipe by Annacia
READY IN: 28mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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