DifficultyBeginner

Buckwheat Kasha with Sauteed Mushrooms, Onions, and Peas, drizzled with truffle oil for a touch of decadence. This naturally gluten-free side dish is ready in 20 minutes, and it is super healthy thanks to the nutrients in the buckwheat groats.

Yields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins
  1 cup uncooked buckwheat
  2 cups vegetable or chicken broth for cooking the buckwheat (or use water)
  2 tablespoons olive oil
  1 yellow onion , thinly sliced
  10 oz baby bella mushrooms , cleaned and sliced or quartered
  1 cup frozen or fresh peas (no need to thaw if using frozen)
  3 tablespoons chopped parsley leaves
  1 tablespoon truffle-infused olive oil
  Salt & pepper to taste
1

Combine uncooked buckwheat and vegetable broth (or water) in a medium pot. Season with a pinch of salt and pepper, if the broth is sodium-free. Bring to a boil, cover, and reduce heat. Cook for about 10 minutes, or until the buckwheat is tender. Drain off extra liquid if there is still liquid remaining.

2

While the buckwheat is cooking, prepare the rest of the dish.

3

In a large skillet, heat 2 tablespoons of olive oil over medium heat and add the sliced onion. Sauté for 5 minutes, or until the onion starts to soften and turn golden brown. Add the mushrooms, and sauté for 5 minutes, or until the mushrooms start to sweat in the skillet.

4

When the mushrooms start releasing juices, add the frozen (or fresh) peas, and sauté for 3 minutes until they are heated through. Season with salt and freshly ground pepper to taste.

5

Add the cooked buckwheat and the chopped parsley to the skillet, and mix well over medium heat to combine all the flavors. Turn off from heat, and drizzle with truffle oil. Taste it to see if you need to add more salt. Serve warm.

I recommend using Russian buckwheat groats instead of Bob's Red Mill or other US brands to make sure the buckwheat isn't mushy. Also, keep an eye on it to not overcook it, and drain any extra liquid right away!

Ingredients

  1 cup uncooked buckwheat
  2 cups vegetable or chicken broth for cooking the buckwheat (or use water)
  2 tablespoons olive oil
  1 yellow onion , thinly sliced
  10 oz baby bella mushrooms , cleaned and sliced or quartered
  1 cup frozen or fresh peas (no need to thaw if using frozen)
  3 tablespoons chopped parsley leaves
  1 tablespoon truffle-infused olive oil
  Salt & pepper to taste

Directions

1

Combine uncooked buckwheat and vegetable broth (or water) in a medium pot. Season with a pinch of salt and pepper, if the broth is sodium-free. Bring to a boil, cover, and reduce heat. Cook for about 10 minutes, or until the buckwheat is tender. Drain off extra liquid if there is still liquid remaining.

2

While the buckwheat is cooking, prepare the rest of the dish.

3

In a large skillet, heat 2 tablespoons of olive oil over medium heat and add the sliced onion. Sauté for 5 minutes, or until the onion starts to soften and turn golden brown. Add the mushrooms, and sauté for 5 minutes, or until the mushrooms start to sweat in the skillet.

4

When the mushrooms start releasing juices, add the frozen (or fresh) peas, and sauté for 3 minutes until they are heated through. Season with salt and freshly ground pepper to taste.

5

Add the cooked buckwheat and the chopped parsley to the skillet, and mix well over medium heat to combine all the flavors. Turn off from heat, and drizzle with truffle oil. Taste it to see if you need to add more salt. Serve warm.

Buckwheat Kasha with Mushrooms and Onions