Kasha with Spinach & Mushrooms

Kasha with Spinach & Mushrooms

There is something that I love about the smell of Kasha cooking. It seems to transport me right back to my childhood and floods me with memories of my Mom and Bubbie.

Kasha is also known as Buckwheat Groats and in Jewish cuisine is typically cooked with Bow Tie Pasta in a dish called Kasha Varniskes (check out the recipe here on the TYV site). I didn’t have any pasta to go with so I decided to make it with just Veggies.

Serves 4

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Ingredients

1 cup uncooked Kasha or Med Course Buckwheat Groats ( I love Wolff’s Brand)

2 cups of hot Veggie Broth ( I used Better than Bouillon base mixed with Water)

1.5 Tbsp of Vegan Butter

1 cup of Onions chopped

6 oz of Sliced Mushrooms

3 cups of Spinach or any Greens chopped

2 Tbsp of Parsley chopped

Salt & Pepper to taste

Directions

1. In a wide bottom pot, toast the Buckwheat Groats or Kasha in the Vegan Butter until it’s lightly browned and becomes aromatic.

2. To the pot, add the hot Broth and stir the mixture well and cover. Adjust the heat to low and let sit for 7-10 minutes.

3.As the Kasha cooks, sauté the Onions until translucent.

4. Add in the Mushrooms and Garlic and continue to cook on med -low heat until the Mushrooms have cooked down.

5. When the Kasha is done, fluff it with a fork. If there is excess liquid, drain it off or continue to cook until dry (be careful not to burn it)

6. Add the chopped Spinach to the Onions and Mushroom mixture and cook until just wilted.

7. Add the cooked Kasha to the Onions and Mushrooms and mix well. Add chopped Parsley before serving