Russian Kasha
with Mushrooms & Onions

This recipe can be prepared as a vegetarian dish (with dairy) by replacing the beef stock with vegetable stock. There are some non-dairy sour creams on the market, if you want the dish to be vegan as well.

Ingredients

• 1 cup kasha (roasted buckwheat groats)

• 1 egg, lightly beaten

• 5 tablespoons unsalted butter

• 1 large onion, minced

• 2 scallions, finely chopped, white part only

• 1 clove garlic, minced

• 2 cups beef stock (Editor: Use vegetable stock if preferred)

• Salt and freshly ground pepper to taste

• 1/2 pound fresh mushrooms, chopped

• 3 tablespoons chopped parsley

• 2 tablespoons sour cream

Method

1. In a small bowl, mix together the kasha and egg.

2. Transfer to a dry skillet and stir gently over medium heat until the grains separate and the mixture is dry, 3 to 4 minutes.

3. In a 2¹/2-quart saucepan, heat 3 tablespoons of the butter over medium-low heat.

4. Add the onion, scallions, and garlic and sauté until soft, about 3 minutes.

5. Add the kasha and stock to the onion mixture, season with salt and pepper, cover, and simmer until the kasha is tender and the liquid is absorbed, about 15 minutes.
    

6. Meanwhile, heat the remaining 2 tablespoons butter in a small skillet.

7. Add the mushrooms and sauté until the mushrooms are tender and all the liquid has evaporated.

8. When the kasha is tender, stir in the cooked mushrooms, parsley, and sour cream.

9. Transfer to a warm serving bowl.

  Serves 4.

This recipe was excerptedfrom The Everything Pasta Cookbook, edited by Jane Resnick. The book includes over 300 delicious recipes. This recipe is reprinted with permission from the publisher: Adams Media Corp. www.adamsonline.com

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