Ukrainian: Kasha with Mushrooms

Recipe by Marina K <marina@cooking-with-paul.com>

(serves 4-6)

Ingredients:

• 1 cup whole buckwheat groats (roasted if possible)
• 2 cups chicken broth (or 2 teaspoons of chicken base dissolved in water)
• 2 tablespoons butter
• 1 yellow onion, chopped
• 6 cloves garlic, minced
• 10 oz baby bella mushrooms, sliced then diced
• 3 tablespoons chopped fresh parsley leaves
• Salt and pepper to taste

Procedure:

1. Roast the buckwheat groats (if needed): spread buckwheat on a rimmed baking sheet in a single layer; toast for 25 minutes in 325°F oven, shake pan halfway during cooking to mix the kernels
2. Combine toasted buckwheat and chicken broth in a medium pot; bring to a boil, cover, and reduce heat; simmer for about 10 minutes, or until the buckwheat is tender; drain off any extra liquid
3. In a large skillet, saute onion in butter until caramelized (about 5 minutes); add garlic and saute briefly; add mushrooms and saute for another 5 minutes, or until all the liquid has evaporated
4. Add the cooked buckwheat and the chopped parsley, mix well over medium heat
5. Season with salt and pepper (to taste)