Buckwheat Kasha with Fried Onion and Mushrooms

What you need

• 200 g (1 cup) roasted buckwheat groats, kasha
• 400 ml (1 2/3 cups) water
• 1 tsp salt, divided
• 1 large onion, finely diced
• 200 g (7 oz) button mushrooms, sliced
• 1 tbsp vegetable oil
• 40 g (3 tbsp) butter
• 1/4 tsp black pepper, freshly ground
• 1 handful parsley, chopped, to serve

Method

Restated from the original video

1. 1

   Pick over the groats for husks and rinse them briefly in a sieve. Drain well.

2. 2

   Toast the groats in a dry heavy pot over medium heat, stirring, until they smell nutty, 2-3 min.

3. 3

   Pour in the water, add 3/4 tsp salt and bring to a boil.

4. 4

   Cover tightly, reduce the heat to low and cook for 15-18 min, until the water is absorbed. Do not stir.

5. 5

   Take the pot off the heat, wrap the lid in a towel and let it stand 10 min.

6. 6

   While the groats stand, heat the oil in a frying pan over medium heat and cook the onion until golden, 8-10 min.

7. 7

   Add the mushrooms and the remaining salt. Fry until the liquid has evaporated and they are browned, 6-8 min.

8. 8

   Add half the butter to the kasha and fluff with a fork.

9. 9

   Stir in the onion and mushrooms, the pepper and the rest of the butter.

10. 10

    Scatter parsley over the top and serve hot.

Imported from fifteen.net. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.