Kasha with Vegetables

Rita~'s Note:

Kasha boasts a wonderfully nutty flavor when toasted. You can buy it already toasted. If you buy the untoasted variety, toss it lightly in a dry skillet over medium heat until it colors. Hearty, but not too heavy, kasha is a staple of Northern Europe and Russia traditionally served as an accompaniment to meats, in pilafs or as the essential ingredient in many traditional Jewish dishes like kasha varnishkes. Exotic though it may sound, kasha is just basic buckwheat groats, used like a grain, but botanically just a cousin of true grains. Once only available through specialty grocers, you'll find kasha in many health food stores and supermarkets now as well. So, by all means, go nuts with kasha!

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 2 ounces dried mushrooms
• 1 cup toasted buckwheat groats (kasha)
• 1 large carrot , sliced
• 1 medium onion , coarsely chopped
• salt or natural soy sauce

Directions:

1. Soak the dried mushrooms (shiitake or porcini are very flavorful) in water until soft.
2. Drain, saving the soaking water, and slice, discarding any tough portions.
3. Add the groats to 3 cups boiling water (including the mushroom-soaking liquid), lower heat, and add the carrot, the onion and the mushrooms.
4. Cover and simmer until water is absorbed.
5. Add salt or natural soy sauce to taste.

Reviews

[ladypit]

I'm so sorry Rita, but we really didn't like this. I have eaten kasha before and it has not been my favorite but has been ok, and I had just enough left to make this recipe so I decided to try it with already sliced dehydrated mushrooms. I think cooking the kasha in the mushroom soaking liquid was just not appealing to us. I appreciate the opportunity to try such healthy stuff.

[Sharon123]

I've never tried kasha before,and I love the flavor.The box I bought was the granulated kind. I added button mushrooms to this too. Thanks, I love trying new foods!