Kasha is a traditional Russian dish that can be made from any kind of grain. In this recipe, I’ve used buckwheat because I like its nutty flavour.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 300g buckwheat groats
- 50g butter
- 6 portobello mushrooms, sliced
- 1 onion, finely sliced
- 1 tsp sea salt
- 800mL water
- ½ cup chopped flat-leaf parsley
- 4 tbsp sour cream
Method
- Add buckwheat to large saucepan and place over medium heat. Do not add any oil or butter to saucepan; you want to toast buckwheat in dry pan. Toast buckwheat for 15 mins, stirring continuously. Pour toasted buckwheat into bowl and set aside.
- Return saucepan to heat and add butter, mushroom, onion and sea salt. Sauté for 10 mins and add toasted buckwheat and water. Bring to gentle simmer, cover and cook for 20 mins.
- Every 5 mins, stir to stop it from sticking to bottom of pan. You’ll know it’s ready when water has been absorbed and buckwheat is soft.
- Serve topped with sour cream and chopped flat-leaf parsley.
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