Eastern European · Breakfast · Lunch · Dinner
Kasha with Mushrooms and Onions
Гречневая каша (Grechnevaya kasha)
Nutty toasted buckwheat groats cooked until fluffy and tender, then tossed with golden onions, savoury mushrooms and fresh dill. A hearty Eastern European comfort dish that works as a main or a side.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
Calories come from: Carbs 63% · Fat 22% · Protein 15%
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Ingredients
For 4 servings- 1 cup170 gBuckwheat groats (whole, untoasted or toasted)
- 1 large50 gEgg
- 2 cups480 gWater
- 3/4 tsp5 gSalt
- 1 tbsp14 gSunflower oil
- 1 medium110 gYellow onion, diced
- 8 oz225 gCremini mushrooms, sliced
- 1/4 tspBlack pepper, ground
- 2 tbspFresh dill, chopped (optional)
Steps
- 1
Bring the water to a boil in a kettle or small pot.
- 2
Rinse the buckwheat groats in a sieve and shake off as much water as possible.
- 3
Beat the egg in a bowl, add the groats and stir until every grain is coated.
- 4
Toast the coated groats in a dry medium saucepan over medium heat for 3-4 minutes, stirring constantly, until the egg is fully set and the grains are dry and separate.
- 5
Carefully pour in the boiling water and add the salt.
- 6
Cover, reduce the heat to low and simmer for 15 minutes until the water is absorbed and the grains are tender.
- 7
Take the pan off the heat and let the kasha rest, covered, for 5 minutes.
- 8
While the kasha cooks, heat the oil in a frying pan over medium heat.
- 9
Add the onion and cook for 4-5 minutes until soft and lightly golden.
- 10
Add the mushrooms and cook for 6-8 minutes, stirring, until browned and their liquid has evaporated.
- 11
Fluff the kasha with a fork and fold in the mushroom and onion mixture.
- 12
Season with the black pepper, sprinkle with the dill if using, and serve hot.
Swaps, storage and make-ahead
Swaps
- To make it vegan, skip the egg and simply toast the rinsed, well-drained groats in the dry pan until dry and fragrant before adding the water.
- Use vegetable broth instead of water for a more savoury flavour, and choose one labelled gluten-free if you need the dish to stay gluten-free.
- Swap the cremini mushrooms for white button mushrooms or a mix of wild mushrooms, whichever is easiest to find.
- If you don't have fresh dill, use chopped fresh parsley or a teaspoon of dried dill instead.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating with a splash of water until steaming hot. You can freeze portions for up to 2 to 3 months, though the grains may soften a little after thawing.
Make ahead
Cook the kasha and the mushroom and onion mixture up to 3 days ahead and keep them chilled separately, then combine and reheat until steaming hot. Add the fresh dill just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Eggs
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (263 g) | Per 100 g | |
|---|---|---|
| Calories | 219 kcal | 83 kcal |
| Protein | 8.3 g | 3.2 g |
| Carbohydrates | 37 g | 14.1 g |
| of which sugars | 2.2 g | 0.8 g |
| Fiber | 5.2 g | 2 g |
| Fat | 5.8 g | 2.2 g |
| of which saturated | 1 g | 0.4 g |
| Sodium | 468 mg | 178 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
