Buckwheat Kasha with Mushrooms

Marion Wilting

By
@MiaInGermany

Adapted from www.olgasflavorfactory.com


Featured Pinch Tips Video

Comments:

Serves:

6-8

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 oz
dry mushrooms
3-4
strips bacon, chopped
1
onion, finely diced
2 Tbsp
butter
1 1/2 c
buckwheat
2 3/4 c
boiling water
salt

Directions Step-By-Step

1
Roast the buckwheat in a dry skillet over medium heat until it's golden brown.
2
Place mushrooms in a bowl, cover with hot water and let stand for about ten minutes.
3
Meanwhile cook bacon in a medium pot over medium heat until golden brown and crispy, transfer to paper towel to drain.
4
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.
5
Drain, rinse and chop the mushrooms.
6
Add butter, mushrooms and Buckwheat to the pot, roast for 2-4 minutes until buckwheat starts to become aromatic.
7
Add boiling water. bring to a boil, season with salt and cook on low for about 30 minutes until buckwheat has cooked through.
8
Add the cooked bacon, mix well and serve with a slab of butter.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Rice/Grains
Regional Style: Eastern European
Dietary Needs: Gluten-Free
Hashtag: #Buckwheat