BUCKWHEAT KASHA WITH MUSHROOMS
Steps:
- On a dry skillet over medium heat, roast the buckwheat until it's a golden brown color.
- Re-hydrate the mushrooms by placing in a bowl and covering with hot water.Let it stand for about ten minutes.
- Meanwhile, in a medium pot, cook bacon over medium heat until golden brown and crispy. Transfer with a slotted spoon to drain on a paper towel.
- Pour out all the bacon grease, except 1 Tablespoon and cook the onion, seasoning with salt, in the same pot, over medium heat 5-8 min, covered, until soft and beginning to brown.
- Drain, rinse and chop the mushrooms.
- Add the butter, mushrooms and buckwheat. Roast for 2-4 min, until the buckwheat is aromatic.
- Pour in the boiling water, bring to a boil, season with salt, reduce the heat to low and cook for about 30 min, until the buckwheat has cooked through.
- Add the bacon to the kasha when adding the water or stir it in when the kasha is cooked.
- Add a slab of butter to the warm kasha when serving.
BUCKWHEAT KASHA WITH MUSHROOMS AND ONIONS - 20 MINUTE SIDE DISH
Buckwheat Kasha with Sauteed Mushrooms, Onions, and Peas, drizzled with truffle oil for a touch of decadence. This naturally gluten-free side dish is ready in 20 minutes, and it is super healthy thanks to the nutrients in the buckwheat groats.
Provided by Kate
Time 20m
Number Of Ingredients 9
Steps:
- Combine uncooked buckwheat and vegetable broth (or water) in a medium pot. Season with a pinch of salt and pepper, if the broth is sodium-free. Bring to a boil, cover, and reduce heat. Cook for about 10 minutes, or until the buckwheat is tender. Drain off extra liquid if there is still liquid remaining. While the buckwheat is cooking, prepare the rest of the dish.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat and add the sliced onion. Sauté for 5 minutes, or until the onion starts to soften and turn golden brown. Add the mushrooms, and sauté for 5 minutes, or until the mushrooms start to sweat in the skillet.
- When the mushrooms start releasing juices, add the frozen (or fresh) peas, and sauté for 3 minutes until they are heated through. Season with salt and freshly ground pepper to taste.
- Add the cooked buckwheat and the chopped parsley to the skillet, and mix well over medium heat to combine all the flavors. Turn off from heat, and drizzle with truffle oil. Taste it to see if you need to add more salt. Serve warm.
Nutrition Facts : Calories 294 kcal, Carbohydrate 5 g, Protein 2 g, Fat 7 g, Sodium 5 mg, Sugar 2 g, ServingSize 1 serving
BUCKWHEAT KASHA WITH WILD MUSHROOMS AND ONIONS
A simple recipe for roasted buckwheat kasha with caramelized onions, wild mushrooms, butter and herbs. It's dense enough to be a main dish by adding a salad, some leftover meat, and a dollop of sour cream. Serves 4-6
Provided by Alan Bergo
Categories Main Course Side Dish
Number Of Ingredients 8
Steps:
- Bring the kasha and water to a boil in a small pot the the ¼ teaspoon of salt, then turn the heat to low, cover, and cook until the kasha is tender, about 15-20 minutes, then keep warm.
- Meanwhile, in a large pan, cook the onion on medium high heat in the fat until starting to brown and fizzle around the edges, then remove from the pan and reserve (can be done ahead of time). I like my onions with a touch of black on them. Leave some fat behind in the pan.
- Add the mushrooms to the pan with 1/4 cup water and cook on medium heat, stirring occasionally, until the pan is dry and the mushrooms are wilted and cooked. Add another spoonful of fat if needed.
- Season the mushrooms to taste with salt and pepper, then add ¾ of the onions to the pan, along with the kasha, double check the seasoning, adjust until it tastes good to you.
- Stir in the dill, and serve with the remaining onions spooned on top, along with extra chopped dill and soft butter at the table. It reheats very well.
KASHA WITH MUSHROOMS
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Mix the groats with the egg white in a heavy quart-and-a-half saucepan. Place over medium heat and stir with a fork for two to three minutes, until the grains are separated.
- Add the mushrooms and stock. Bring to a simmer, add the thyme, cover and cook over very low heat for 10 to 15 minutes, until the liquid has been absorbed.
- Season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 2 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 266 milligrams, Sugar 2 grams
KASHA WITH MUSHROOMS AND ONIONS
Make and share this Kasha With Mushrooms and Onions recipe from Food.com.
Provided by Debra Weiner
Categories Grains
Time 30m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a dutch oven pot with 2 tablespoons of olive oil.
- Add sliced mushrooms and onions and saute until caramelized.
- Beat one egg in a bowl, add dried kasha and mix thoroughly.
- Heat a small skillet and add kasha/egg mixture.
- Stir until kasha kernels are separated.
- Once seperated, add kasha to onion/mushroom mix with two cups of water and one boullion cube.
- Cover for about 10 mins and turn of heat.
KASHA AND MUSHROOMS
My vegetarian friend introduced me to this dish. Full of nutrients and I think it is delicious. Adapted from Moosewood.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
MUSHROOM KASHA BURGERS WITH CHIPOTLE MAYONNAISE
Think meatless has to mean boring? These delicious patties, made with earthy portabella mushrooms and hearty kasha, defy the bland reputation of vegetarian burgers. A fiery dollop of chipotle mayonnaise makes them even more irresistible.
Provided by Alexis Touchet
Categories Sandwich Mushroom Onion Pepper Fry Vegetarian Dinner Lunch Mayonnaise Summer Healthy Gourmet Pescatarian Peanut Free Tree Nut Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Bring water to a boil in a 1- to 1 1/2-quart heavy saucepan, then stir in kasha. Cover and reduce heat to low, then cook until kasha is tender and water is absorbed, about 10 minutes. Transfer to a bowl and cool.
- Break one third of mushrooms into a food processor and pulse until finely chopped, then transfer to a bowl. Repeat with remaining 2 batches of mushrooms, transferring to bowl.
- Cook onion and bell pepper in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Add chopped mushrooms, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, until any liquid mushrooms give off is evaporated and mushrooms begin to brown, 8 to 10 minutes. Transfer mixture to a large bowl, then stir in kasha, parsley, soy sauce, and 1/2 cup bread crumbs until combined well. Cool 10 minutes, then stir in egg until combined well.
- Line a platter with foil. Spread remaining cup bread crumbs in a shallow baking dish.
- Form one fourth of mushroom mixture (about 3/4 cup) into a 3/4-inch-thick patty (3 1/2 inches in diameter), then dredge in bread crumbs, knocking off excess, and transfer to platter. Form and dredge 3 more patties, transferring to platter. Chill patties, loosely covered with plastic wrap, 1 hour.
- Heat oil in cleaned 12-inch heavy skillet over medium-high heat until it shimmers, then fry patties, turning over once, until deep golden, about 4 minutes total. Transfer patties to paper towels to drain (patties will be soft).
- Meanwhile, whisk together mayonnaise and chipotle sauce.
- Spread bread with chipotle mayonnaise and sandwich each mushroom patty between 2 slices.
WILD MUSHROOM AND ONION KASHA
Provided by Marlena Spieler
Categories Mushroom Onion Side Sauté Christmas Low Fat Vegetarian Low Cal High Fiber Dinner Family Reunion Healthy Christmas Eve Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Place porcini in small bowl with 1 1/2 cups boiling water. Let soak until mushrooms are soft, 1 hour. Remove mushrooms from liquid; squeeze dry. Set mushrooms aside. Strain soaking liquid, leaving any sediment behind. Reserve soaking liquid.
- Combine buckwheat groats and beaten egg in heavy large pot (preferably nonstick). Stir over medium heat until grains are separated and lightly browned, 10 minutes.
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onions and sauté until golden brown, about 15 minutes. Transfer onions to bowl. Add remaining 1 tablespoon oil, all mushrooms, and garlic to same skillet. Sauté until mushrooms are brown and tender, about 7 minutes. Add 1/2 cup reserved porcini soaking liquid and boil until liquid evaporates. Remove from heat.
- Add remaining reserved soaking liquid and 1 1/2 cups vegetable broth to pot with buckwheat groats. Cover and cook over medium-high heat until buckwheat groats are almost tender, stirring occasionally and adding more vegetable broth by 1/4 cupfuls if needed, about 20 minutes. Add onions and mushrooms to pot and cook until heated through. Season with salt and pepper.
- *Available at many supermarkets and at specialty foods stores and Italian markets.
KASHA AND VARNISHKES
Steps:
- Heat oil, then saute onions until soft. Add carrots and saute until the onions take on some color. Add mushrooms, then garlic. Saute for 2 more minutes. Meanwhile, mix kasha with eggs and seasonings. Add the kasha egg mixture to the saute pan with the vegetables and cook over medium heat until dry looking and kernels separate. Add stock and cook, covered, until liquid is absorbed and kasha is tender, about 12 minutes,. Mix in bowties. Serve with ketchup and/or gravy.
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- Heat a nonstick pan without any fat, place the buckwheat into the pan and cook for about 3-4 minutes until all the corns are dry and separated.
- Remove the buckwheat from the heat and transfer it to a small saucepan. Add the chicken stock or vegetable broth, bring to a boil, turn the heat down and simmer for about 15 minutes or until the buckwheat is soft and the stock has been absorbed.
PASTA WITH MUSHROOMS AND KASHA RECIPE | REAL SIMPLE
From realsimple.com
3.5/5 (20)Total Time 30 minsServings 4Calories 611 per serving
- Add the pasta and kasha and cook until the pasta is al dente and the kasha just tender, 10 to 12 minutes. Reserve 1 cup of the cooking water, drain, and return the pasta and kasha to the pot.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until golden, 12 to 15 minutes.
KASHA VARNISHKES WITH MUSHROOM GRAVY - FOOD & WINE …
From foodandwine.com
3/5 Total Time 30 minsServings 4
- In a small saucepan, bring 1 cup of the water to a boil. Add the kasha and 1/2 teaspoon salt, cover and cook over low heat until the water has been absorbed, about 10 minutes. Stir well, cover and set aside.
- In a saucepan of boiling salted water, cook the bow-tie pasta until al dente. Drain, reserving 1/2 cup of the cooking water. Return the bow-ties to the saucepan.
- Meanwhile, in a medium skillet, heat the olive oil. Add the onion, garlic, creminis and thyme and cook over high heat, stirring occasionally, until the onions are softened and caramelized, about 5 minutes. Stir in the flour, then add the remaining 2 1/2 cups of water and the soy sauce and stir constantly until a smooth sauce forms. Simmer over moderate heat, stirring a few times, until thickened, about 3 minutes; season with salt and pepper.
- Reheat the kasha, stirring in some of the reserved cooking water to loosen it. Stir the kasha into the bow-ties; spoon into bowls. Top with the mushroom gravy; serve.
BUCKWHEAT KASHA WITH MUSHROOMS AND OLIVES - AVOCADO PESTO
From avocadopesto.com
4.5/5 (15)Category DinnerCuisine RussianCalories 235 per serving
- In a pot combine buckwheat with 2 cups of water, butter, and 1 teaspoon salt. Bring to a boil, reduce heat and simmer, covered for 20 minutes.
- Heat pan over medium high heat and add olive oil. Add mushrooms and pan fry until lightly browned, about 10-15 minutes.
KASHA (BUCKWHEAT GROATS) WITH MUSHROOMS - VEGKITCHEN
From vegkitchen.com
5/5 (1)Total Time 30 minsCategory Grain Side DishCalories 242 per serving
- Heat the oil in a deep saucepan or steep-sided stir-fry pan. Add the onions and sauté over medium heat until golden.
- Add the kasha and stir in to coat with the oil in the pan. continue to sauté, stirring often, until the kasha is nicely toasted and the onions lightly browned here and there, about 7 minutes.
- Stir in the mushrooms, then lower the heat and simmer uncovered until the liquid is absorbed, about 15 minutes. Stir gently only once during this time, as you don’t want the kasha to get mushy.
BUCKWHEAT KASHA WITH CARAMELIZED MUSHROOMS & ONIONS
From immigrantstable.com
5/5 (2)Servings 4Cuisine Russian CuisineCategory Grains
- Chop onion finely. Slice mushroom thinly. Chop kale into strips, saving the stems for stalk. Set aside.
- Wash buckwheat well and ensure you sift through it. Drain well. Heat a pan (preferably cast iron) on med-high heat, and add buckwheat. toast groats for 5 minutes, stirring often, until it becomes fragrant. Remove from heat.
- Meanwhile, bring 2 cups of water to a boil. Add kale, and let cook for 2 mins. Remove kale from the water and set aside. bring water back to a boil.
- Once water is boiling again, add 1/2 tsp salt and the toasted buckwheat. Lower heat to minimum, cover, and continue cooking for another 20-30 mins - without stirring. When kasha is soft and all water has evaporated, remove from heat and cover w a towel, and a lid on top.
KASHA WITH MUSHROOMS FROM HAZANA ... - FAMILY-FRIENDS-FOOD
From family-friends-food.com
5/5 (3)Category Side DishCuisine European, JewishCalories 281 per serving
- Place the kasha in a heavy saucepan and add the beaten egg. Stir well, so each grain is well coated, then cook over a gentle heat for 5 minutes or until the egg is set.
- Pour in the hot water and season with nutmeg, salt and pepper. Cover and simmer for 15 minutes, or until the kasha is tender and the liquid has been absorbed.
- Meanwhile, melt the butter in a large frying pan and add the onions. Cook over a gentle heat until they start to turn golden. Add the mushrooms and continue to cook until they are tender and any liquid has evaporated.
KASHA VARNISHKES WITH CARAMELIZED ... - WHOLE FOODS MARKET
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BUCKWHEAT KASHA WITH MUSHROOMS AND ONIONS | THE NEW BAGUETTE
From thenewbaguette.com
5/5 (1)Total Time 30 minsCategory LunchCalories 360 per serving
- Cook the buckwheat: Heat the oil in a medium pot over medium heat. Add the buckwheat and stir to coat in oil. Toast until the grains smell nutty, about 3 minutes, stirring occasionally. Add the salt. Hover a lid over the pot and carefully add the boiling water (the water will sputter). Reduce the heat to low, cover the pot tightly with a lid, and cook until all the water is absorbed – about 20 minutes. Turn the heat off and let the pot stand covered for 10 minutes more (do not stir).
- Meanwhile, cook the mushrooms: Heat the oil in a large non-stick skillet over medium heat. Add the mushrooms, onion, Herbes de Provence, salt, and pepper. Cook until the vegetables are soft and golden brown, stirring occasionally, 12 to 14 minutes.
- Meanwhile, make the dressing: In a bowl, combine the tahini, lemon juice, garlic, salt, and 2 tablespoons of water. Whisk until smooth – it may seem lumpy at first, but keep whisking and it’ll come together. Add more water if needed to achieve a pourable consistency. Taste and adjust the seasonings, if needed.
- To serve, divide the buckwheat among 4 bowls. Top with the mushroom mixture, drizzle with the sauce, and sprinkle with dill.
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