The distinct rustic flavor of kasha (buckwheat groats) makes it a good choice as a companion to milder, rather than robust, entres.
1 tablespoon butter
3 cups (8 ounces) quartered mushrooms
1 medium onion, minced
1Вј cupsВ kashaimage (medium granulation)
1 egg, beaten
2Вј cups hot Vegetable Stock
Вј teaspoon salt
- Melt the butter in a small skillet over medium heat. Add the mushrooms and onion, and cook until the mushrooms are brown and tender, about 10 minutes.
- Mix the kasha and egg together in a medium saucepan, and stir briskly over low heat until all of the kasha is coated with the egg. Turn the heat to medium and toast the kasha by stirring constantly until the grains are dry and separate, about 3 minutes.
- Add the mushrooms and onion and toss. Add the vegetable stock and salt, and cover the pan. Simmer for 10 minutes, or until all of the liquid is absorbed. Fluff with a fork before serving.