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Buckwheat Kasha with Mushrooms and Onions

Yields4 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

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.

  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.

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories294
% Daily Value *
Total Fat 7g9%
Sodium 5mg1%
Total Carbohydrate 5g2%

Total Sugars 2g
Protein 2g
Potassium 357mg8%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.