Toasted buckwheat groats cook like rice: one cup of grain to two cups of broth, covered on low for twelve to fifteen minutes, then five minutes off the heat.
The onion is taken only as far as soft, translucent and lightly golden, not dark, and the mushrooms brown after it. The cooked grain is folded in at the end so it keeps its separate shape.
Two Pans, One Dish
The grain and the skillet run side by side.
Covered saucepan
- 12 to 15 minutes
Kasha simmers in broth until tender.
- 5 minutes
Rests covered off the heat.
Large skillet
- 10 to 12 minutes
Onion cooks to soft and lightly golden.
- 8 to 10 minutes
Mushrooms brown with the second knob of butter.
Folded together
The rested kasha is folded into the skillet and finished with pepper and parsley.
How to Make It
Kasha simmered
Bring the broth and 1/4 tsp salt to a boil. Stir in the kasha, cover, reduce to low and simmer 12 to 15 minutes, until tender and the liquid is absorbed. Rest covered 5 minutes.
Onion softened
Meanwhile, heat 1 tbsp butter and the olive oil in a large skillet. Add the onion and remaining salt and cook over medium heat 10 to 12 minutes, until soft, translucent and lightly golden rather than deeply browned.
Mushrooms browned
Add the remaining butter and the mushrooms. Cook 8 to 10 minutes, until the mushrooms brown and release their moisture.
Folded together
Fold the cooked kasha into the mushroom-onion mixture, season with pepper and finish with parsley.
Ingredient Notes
- Toasted buckwheat groats
- One cup of kasha, which is buckwheat already toasted.
- Yellow onion
- One large, cut into 3/4-inch pieces so it stays chunky.
- Cremini mushrooms
- Twelve ounces, sliced, browned after the onion.
Why This Recipe Works
- Toasted groats hold their form instead of collapsing into porridge.
- Cooking the onion gently first leaves room for the mushrooms to brown in the same pan.
- Adding the second knob of butter with the mushrooms helps them colour.
- Folding rather than stirring keeps the grains loose.
Success Tips
- Keep the lid on for the full five-minute rest so the grains finish steaming.
- Give the mushrooms room; a crowded pan steams them instead of browning.
- Stop the onions while they are still pale gold, as the picture shows.
Serving Ideas
Serve hot as a side with roasted meat or vegetables, with extra parsley over the top.
Storage and Reheating
Refrigerate
Cool quickly and refrigerate promptly; reheat in a pan with a splash of broth.
Frequently Asked Questions
What grain is this?
Toasted buckwheat groats, sold as kasha.
How dark should the onions get?
Soft, translucent and lightly golden after 10 to 12 minutes, not deeply browned.
