Roasted Buckwheat with Mushrooms – Polish Kasha
User Reviews
4.6
156 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
223 kcal
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Course
Main Course
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Cuisine
Polish
Roasted Buckwheat with Mushrooms – Polish Kasha
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Roasted buckwheat recipe with mushrooms – a delicious Polish recipe for kasha with onions and lots of herbs.
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Ingredients
- ¾ cup roasted buckwheat groats 150 g/ 5.5 oz, Note
- 1 egg
- 2 cups chicken stock or vegetable broth, 450 ml
- 3 small onions
- 2 tablespoons butter divided
- 1 tablespoon olive oil
- 9 oz brown mushrooms 250 g
- fine sea salt and freshly ground black pepper
- a small bunch of Dill
- some parsley less than dill
Instructions
- Beat the egg lightly in a bowl. Add the buckwheat and mix well.
- Roast buckwheat and egg: Heat a nonstick pan without any fat, place the buckwheat into the pan, and cook for about 3-4 minutes until all the corns are dry and separated.
- Slice onions: In the meantime, slice the onions thinly.
- Simmer buckwheat: 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.
- Cook onions: 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. 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.
- Cook mushrooms: 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, which will take about 5-7 minutes. Adjust the taste with salt and pepper.
- Combine: Add the buckwheat to the pan and stir well to mix. Stir in the second tablespoon butter. Chop the dill and the parsley and add them to the pan. Serve immediately.
Notes
- Roasted buckwheat has a darker color than raw buckwheat. You will be able to buy it roasted most of the time, especially if buying it in a Russian store.
Nutrition Information
Show Details
Serving
1/4 of the dish
Calories
223kcal
(11%)
Carbohydrates
22g
(7%)
Protein
8g
(16%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
6g
Cholesterol
65mg
(22%)
Sodium
761mg
(32%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 223kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 65mg | 22% |
| Sodium | 761mg | 32% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
156 reviews
Excellent
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