Buckwheat Kasha with Mushrooms and Onions

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

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.

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

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.

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.

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

Servings 0

Amount Per Serving
Calories 294

% Daily Value *
Total Fat 7g11%
Sodium 5mg1%
Potassium 357mg11%
Total Carbohydrate 5g2%

Sugars 2g
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Buckwheat Kasha with Mushrooms and Onions