1 ½ cups water
1 cup Kasha (buckwheat groats)
1 tbsp margarine or butter substitute
1 tsp salt
1 tsp veggie bouillon (optional)
¼ medium onion
5 baby bella mushrooms
1 tsp neutral oil
Pre-heat the oven to 400 F.
Spread the buckwheat groats on a sheet pan and toast in the oven until golden brown. They should smell nutty.
Meanwhile, add the water into a pot with the salt and butter and bring to the boil.
When the groats are ready, add them to the boiling water. Cook for 5-7 minutes or until most of the water is gone.
Turn off the heat and secure a lid tightly onto the pot. Cover the pot tightly with a kitchen towel and let the buckwheat sit undisturbed for 30 minutes.
Meanwhile, slice the mushrooms and onion. Cook in a small amount of oil or broth on low until golden brown.
Spoon the kasha into bowls and top with the sauteed mushrooms and onions.
Keywords: kasha, porridge, buckwheat, plant-based, vegan