Peasant Kasha, Potatoes and Mushrooms
by Super User
Featured Chef 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.
Prep.
30m
Category:
Side Dishes
,
Entree
Tags:
Vegan
Vegetarian
Dairy-free
Gluten-free
Ingredients
For
6
Serving(s)
peasant-kasha-potatoes-and-mushrooms
1
T
olive oil
1
onion
2
clv
garlic
1
t
sea salt
1
red potato
4
mushrooms
1
clv
kasha
2
c
water
black pepper
Peasant Kasha, Potatoes and Mushrooms Directions
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!
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