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Gluten-Free Kasha with Mushrooms

Tired of your usual meal repetoire of rice and quinoa? Then give kasha, or toasted buckwheat groats, a try. Though "wheat" is in the name, buckwheat groats are naturally gluten-free.

Tired of your usual meal repetoire of rice and quinoa? Then give kasha, or toasted buckwheat groats, a try. Though "wheat" is in the name, buckwheat groats are naturally gluten-free.
Tired of your usual meal repetoire of rice and quinoa? Then give kasha, or toasted buckwheat groats, a try. Though "wheat" is in the name, buckwheat groats are naturally gluten-free.

Gluten-Free Kasha with Mushrooms

Serves 6

Ingredients:

  • 2 cups vegetable broth

  • 2 garlic cloves, minced

  • 1 cup kasha

  • 2 tablespoons olive oil

  • 8 ounces sliced mushrooms of your choice

  • Salt and freshly ground black pepper


Directions:

  1. In a medium saucepan over high heat, bring broth and garlic to a boil. Stir in kasha and bring back to a boil.

  2. Reduce heat to low, cover, and simmer for 10 minutes or until the liquid is absorbed and kasha is tender. Remove from heat and set aside, uncovered.

  3. Meanwhile, heat oil in a skillet over medium-high heat. Cook mushrooms, stirring often, until they are tender and lightly browned.

  4. In a large bowl, combine kasha and mushrooms. Season with salt and pepper. Serve warm.


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