Kasha with Onions and Mushrooms Thursday, October 6, 2011


1 TBSP plus 1 tsp olive oil
1 cup kasha (buckwheat groats)
salt and pepper to taste
2 cups low fat, low sodium vegetable broth
2 large onions, halved and thinly sliced
1 cup water
1 TBSP sugar
8 oz sliced baby bella mushrooms
salt and black pepper


To prepare the kasha, heat 1 tsp olive oil in a saucepan over medium heat. Add the kasha, salt and pepper and sauté about 5 minutes. Add the broth and bring to a boil. Lower heat, cover and cook for 10 minutes or until kasha is tender. To prepare onions and mushrooms, heat 1 TBSP oil in a large skillet. Add the onions and sauté on medium heat for about 10 to 12 minutes, stirring occasionally. Be careful to not let them burn. Add the cup of water and cook until it is evaporated. Add sugar and continue to cook until onions are VERY brown. Add mushrooms and cook for about 5 minutes or until they are tender. Season with salt and pepper. Add the cooked kasha to the onion-mushroom mixture and toss well. Taste and correct seasoning if necessary. Garnish with minced parsley.


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