BUCKWHEAT WITH MUSHROOMS
In Eastern European countries, buckwheat is a staple ingredient. My mom prepared buckwheat for us at least once a week and vowed that it would single-handedly prevent me from getting headaches.
Provided by Natalya Drozhzhin
Categories Main Course
Time 55m
Number Of Ingredients 8
Steps:
- Prepare all ingredients for the buckwheat dish. To cook buckwheat: Bring water to boil, add buckwheat and salt to taste, cook on low heat for 20-25 minutes.
- Preheat a pan, add butter and onions to the pan. Add diced mushrooms to the mix and cook until it becomes golden brown.
- Combine mushroom mixture with buckwheat, let it sit for about 5 min to allow flavors to come together.
- Finally, add in fresh green onions and stir to combine everything together. Serve right away.
Nutrition Facts : Calories 168 kcal, Carbohydrate 27 g, Protein 7 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 46 mg, Fiber 5 g, Sugar 3 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.
HOW TO COOK BUCKWHEAT KASHA
Buckwheat is a superfood that you may not know about. It's definitely under-appreciated and under-utilized in the US, but everyone should know how healthy and scrumptious it is! It's also completely gluten free! It's name is a little deceiving because it's called buckwheat but there is no relation to wheat - none whatsoever! It's also just as simple to make as white rice. My son loves buckwheat with gravy on it and I love it plain with butter (pickle on the side ofcourse).
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 23m
Number Of Ingredients 4
Steps:
- Rinse and drain buckwheat well.
- In a medium sauce pan, combine buckwheat with 1 3/4 cups water, 1 Tbsp butter and 1/2 tsp salt. Bring to a simmer then cover with a tight fitting lid and simmer on low for 18-20 min. Just like with rice, you should hear hissing while cooking and it will get quiet when done. Stir in additional 1 Tbsp butter if desired.
- Transfer all ingredients to the rice cooker and set on the white rice setting. When done, add an extra Tbsp of butter if desired and stir in 1-2 tsp water to moisten up the kernels if they seem dry. Serve hot.
BUCKWHEAT KASHA
This traditional Russian dish is made from buckwheat groats, a very nutty-flavored grain. You may find this grain in bulk in Russian or Jewish markets. It is simple to prepare, and you will find yourself serving it often in the place of rice or potatoes. I combine this with cooked mini bow ties and a couple of large onions...
Provided by Beth Renzetti
Categories Other Side Dishes
Time 30m
Number Of Ingredients 6
Steps:
- 1. Place the Stock, salt, pepper, and butter in a 2-quart heavy covered saucepan. Bring to a simmer.
- 2. In a small bowl stir the kasha and egg together. Heat a frying pan and add the kasha-egg mixture. On medium-high heat flatten, stir, and chop the kasha with a wooden fork for 2 to 4 minutes, or until the egg has cooked and the kernels are hot and mostly separated.
- 3. Bring the stock to a boil and add the kasha to the broth. Cover and turn the heat to low. Cook for 10 minutes.
- 4. Remove the cover, stir, and check that the kernels are tender and the liquid is absorbed. If not, cover and continue to cook another 3 to 5 minutes.
- 5. Stir and fluff with fork and serve.
BUCKWHEAT KASHA WITH MUSHROOMS
Adapted from www.olgasflavorfactory.com
Provided by Marion Wilting @MiaInGermany
Categories Other Side Dishes
Number Of Ingredients 7
Steps:
- Roast the buckwheat in a dry skillet over medium heat until it's golden brown.
- Place mushrooms in a bowl, cover with hot water and let stand for about ten minutes.
- Meanwhile cook bacon in a medium pot over medium heat until golden brown and crispy, transfer to paper towel to drain.
- Remove the bacon grease except from 1 tablespoon from the pot and add onion, season with salt and let cook, covered, over medium heat for about 5-8 minutes until soft and starting to brown.
- Drain, rinse and chop the mushrooms.
- Add butter, mushrooms and Buckwheat to the pot, roast for 2-4 minutes until buckwheat starts to become aromatic.
- Add boiling water. bring to a boil, season with salt and cook on low for about 30 minutes until buckwheat has cooked through.
- Add the cooked bacon, mix well and serve with a slab of butter.
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
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