A delicious Polish recipe for kasha – roasted buckwheat groats with mushrooms, onions and lots of dill and parsley.
- 150 g/ 5.3 oz roasted buckwheat groats
- 1 egg
- 450 ml/ 15.2 fl.oz/ a bit less than 2 cups chicken stock or vegetable broth (See note)
- 3 small onions
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 250 g/ 8.8 oz brown mushrooms
- salt and freshly ground black pepper
- a small bunch of dill
- some parsley, less than dill
Beat the egg lightly in a bowl. Add the buckwheat and mix well.
Heat a non stick pan without any fat, give the buckwheat to the pan and cook for about 3-4 minutes until all the corns are dry and separated.
In the meantime slice the onions thinly.
Remove the buckwheat from the heat and transfer it to a small saucepan. Add the chicken stock or vegetable broth, bring to a boil, turn the heat down and simmer for about 15 minutes or until the buckwheat is soft and the stock has been absorbed.
Heat 1 tablespoon butter and the oil in the pan and cook the onions on low heat for about 15 minutes or until they are very soft and deeply golden. Don’t forget to stir often and don’t let them catch. I added two small splashes of water in between, the onions were threatening to catch and I didn’t want to add more butter.
Clean the mushrooms with kitchen paper and slice them as well. When the onions are cooked, add the mushrooms and continue cooking until they release their juices and the juices then evaporate, this will take about 5-7 minutes. Adjust the taste with salt and pepper.
Give the buckwheat to the pan and stir well to mix. Stir in the second tablespoon butter. Chop the dill and the parsley and give them to the pan. Serve immediately with some green salad.
I used chicken stock because I had some homemade stock in the fridge, but for a vegetarian version you can definitely use vegetable broth instead. One can use a chicken cube or vegetable cube if stock is not available.
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