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Kasha with mushrooms
Buckwheat with mushrooms
Hrechka z hrybamy: toasted buckwheat with mushrooms and onion
Buckwheat, hrechka, is the grain Ukrainians grow up on: cooked loose and fluffy, it turns up as a weekday side in Kharkiv kitchens, in student dorms in Lviv and on every school canteen tray. Cooked with fried mushrooms, onion and carrot it becomes a filling meal of its own, and in autumn it is made with wild mushrooms picked in the Polissia forests. It is naturally gluten free and, with no butter, vegan. Chef's tip: dry-toast the grains until they smell nutty and crackle; it gives the kasha its deep flavour and keeps each grain separate.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the kasha
- 10 ½ oz buckwheat (hrechka)whole kernels, rinsed and drained
- 2 ½ cups boiling water
- 1 tsp salt
For the mushrooms
- 4 tbsp sunflower oil
- 2 onionschopped
- 1 carrotcoarsely grated
- 14 oz mushroomschestnut or wild, thickly sliced
- 2 cloves garlicchopped
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp dillchopped
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Method
0/5 doneStep 1: Put the drained 10 ½ oz buckwheat (hrechka) in a dry, heavy pan over a medium heat. Toast for 4–5 minutes, stirring, until the grains are dry, darker and smell like roasted nuts; you will hear a faint crackle.
5 minStep 2: Pour in 2 ½ cups boiling water, add 1 tsp salt, bring to the boil, then cover and turn to the lowest heat. Cook for 15 minutes without lifting the lid. Common mistake: stirring the buckwheat as it cooks, which breaks the grains and makes the kasha sticky.
15 minStep 3: Meanwhile heat 4 tbsp sunflower oil in a large frying pan over a medium heat. Fry 2 onions for 5 minutes until soft, then add 1 carrot and cook 3 minutes more.
8 minStep 4: Raise the heat to high, add 14 oz mushrooms and fry for 8 minutes, stirring now and then, until their liquid has cooked off and they sizzle and brown. Add 2 cloves garlic, ½ tsp salt and ½ tsp black pepper and cook for 1 minute until fragrant.
9 minStep 5: Check the buckwheat: all the water should be absorbed and the grains tender and separate. Fork the mushroom mixture through it, cover and leave off the heat for 5 minutes. Scatter with 2 tbsp dill and serve.
5 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 13 g
- Carbs
- 62 g
- Fat
- 15 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kasha with mushrooms take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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