Kasha And Mushrooms

1. 1

   In a medium skillet, heat 1 tablespoon oil over medium heat.

2. 2

   Add the onions and saute, stirring often.

3. 3

   While the onions are sauting, heat the vegetable broth in a saucepan, to boiling.

4. 4

   In a bowl, mix together the egg and kasha.

5. 5

   When the onions have softened, add in the kasha mixture and stir well to combine.

6. 6

   Stir the kasha mixture for a minute or two, until the kasha kernels are separate and dry.

7. 7

   When the stock boils, add it to the skillet; cover, and simmer on low heat for 10 minutes or so, until the liquid is absorbed and the kasha is cooked.

8. 8

   While the kasha is cooking, heat the remaining 2 tablespoons of oil in another medium skillet; saute/stir the mushrooms over high heat until the mushrooms release their juices.

9. 9

   Remove the mushroom skillet from the heat.

10. 10

    When the kasha is tender, add the mushrooms and 2-3 tablespoons of their liquid.

11. 11

    Add in the soy sauce, dill, and salt and pepper to taste.

12. 12

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.