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.

Gluten-Free Kasha with Mushrooms

Serves 6

Ingredients:

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  • 2 cups vegetable broth
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  • 2 garlic cloves, minced
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  • 1 cup kasha
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  • 2 tablespoons olive oil
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  • 8 ounces sliced mushrooms of your choice
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  • Salt and freshly ground black pepper

Directions:

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  1. In a medium saucepan over high heat, bring broth and garlic to a boil. Stir in kasha and bring back to a boil.
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  3. 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.
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  5. Meanwhile, heat oil in a skillet over medium-high heat. Cook mushrooms, stirring often, until they are tender and lightly browned.
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  7. In a large bowl, combine kasha and mushrooms. Season with salt and pepper. Serve warm.

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