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Peasant Kasha, Potatoes and Mushrooms

Prep time
30 mins
Entrée | Side dishes
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free

Adapted from Feeding the Whole Family, by Cynthia Lair.


Take the leftover kasha and potatoes from this dish and turn them into a salad for lunch the next day! Add fresh chopped veggies, and some of your favorite dressing.


1 Tolive oil (or butter)
1 onion (small, chopped)
2 clvgarlic (minced)
1 tsea salt
1 red potato (small, cut into 1/4 inch dice)
4 mushrooms (sliced)
1 clvkasha
2 cwater (boiling)
  black pepper (to taste)


Heat the oil or butter in a large pot. Add onion, garlic and salt, sautéing them until the onions are soft. Once the onions are ready, add in the potatoes and mushrooms. Cook for a few more minutes, covered, until the mushrooms have released their juices and the whole mixture is lovely and moist. Add kasha to the mix and stir, coating the grains well. Pour in the boiling water and turn down the heat to low. Cover and simmer 15 minutes until all water is absorbed into the grains. When finished, remove the lid and allow the kasha to rest for about 5 minutes. Fluff and garnish when serving!


Kasha is a form of buckwheat. Despite its name, buckwheat is not related to wheat and is gluten free! Kasha is also called "roasted buckwheat groats."