Peppered Kasha Buckwheat Groats With Mushrooms And Onions Recipes

Steps:

• Heat butter in a saucepan and add onion. Cook, stirring, until wilted. Add broth. Bring to boil, then lower to simmer.
• Put kasha in a nonstick skillet and add egg. Stir to blend and cook over gentle heat, stirring all over the bottom, until grains of kasha are coated with egg but grains remain separate. Cook until grains are slightly toasted and lightly browned.
• Pour the simmering broth over kasha. Add salt and cover tightly. Cook about 15 minutes over very low heat or until all the liquid has been absorbed and grains are tender. If necessary, continue cooking 5 minutes longer or until grains are tender.

Steps:

• Stir together kasha and egg until coated well, then cook in a dry 3 1/2- to 4-quart heavy saucepan over moderate heat, stirring constantly, until grains smell toasty and begin to separate, about 2 minutes. Add boiling-hot water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, over low heat until kasha is barely tender and most of water is absorbed, about 12 minutes. Remove from heat and let stand, covered, 10 minutes.
• While kasha cooks, toast walnuts in 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring frequently, 5 minutes. Transfer nuts to a plate, then add oil and remaining 1/2 tablespoon butter to skillet and heat over moderate heat until foam subsides. Add onion and thyme and cook, stirring occasionally, until softened and browned, about 15 minutes.
• Stir kasha into onion along with walnuts, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.