📝 About This Recipe
This deeply aromatic pilaf celebrates the nutty, earthy essence of roasted buckwheat groats, a staple of Eastern European comfort food known as 'Kasha.' By toasting the groats with an egg and simmering them in a savory vegetable broth, we achieve a distinct, fluffy texture where every grain remains separate. Infused with woodsy wild mushrooms, sweet golden onions, and a touch of fresh dill, this dish offers a sophisticated profile that is both rustic and incredibly nourishing.
🥗 Ingredients
The Grains
- 2 cups Buckwheat groats (Kasha) (unroasted or pre-roasted)
- 1 large Egg (lightly beaten; helps keep grains separate)
- 4 cups Vegetable or Beef broth (low sodium, kept at a simmer)
- 1 teaspoon Sea salt (to taste)
Aromatics & Vegetables
- 3 tablespoons Unsalted butter (or extra virgin olive oil for vegan option)
- 2 large Yellow onion (halved and thinly sliced into half-moons)
- 10 ounces Cremini or Shiitake mushrooms (cleaned and sliced)
- 3 pieces Garlic cloves (minced)
- 1 medium Carrot (grated or finely diced)
- 1/2 teaspoon Dried Thyme
Finishing Touches
- 1/4 cup Fresh Dill (finely chopped)
- 2 tablespoons Fresh Parsley (chopped)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Lemon juice (to brighten the flavors)
👨🍳 Instructions
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1
In a medium saucepan, bring the vegetable or beef broth to a gentle simmer. Keeping the liquid hot ensures the buckwheat starts cooking immediately upon contact.
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2
In a small mixing bowl, combine the dry buckwheat groats with the beaten egg. Stir thoroughly until every grain is coated. This is an old-world secret to preventing the buckwheat from becoming mushy.
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3
Place a large, dry skillet or heavy-bottomed pot over medium-high heat. Add the egg-coated buckwheat and cook, stirring constantly for 3-5 minutes, until the grains are dry, separate, and smell wonderfully toasted.
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4
Carefully pour the hot broth over the toasted buckwheat. Be cautious as it will steam vigorously. Add the salt, reduce heat to low, cover tightly, and simmer for 15-18 minutes until the liquid is fully absorbed.
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5
While the buckwheat simmers, heat the butter or oil in a separate large sauté pan over medium heat.
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6
Add the sliced onions to the sauté pan with a pinch of salt. Cook for 10-12 minutes, stirring occasionally, until they are soft and a deep golden brown.
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7
Increase the heat to medium-high and add the mushrooms and grated carrots to the onions. Sauté for 6-8 minutes until the mushrooms have released their moisture and turned brown.
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8
Stir in the minced garlic and dried thyme. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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9
Once the buckwheat is done, remove it from the heat and let it sit, covered, for 5 minutes. This allows the steam to finish the texture perfectly.
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10
Gently fluff the buckwheat with a fork to separate the grains.
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11
Fold the sautéed mushroom and onion mixture into the fluffy buckwheat. Use a light hand to maintain the texture.
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12
Stir in the fresh dill, parsley, lemon juice, and cracked black pepper. Taste and adjust seasoning with more salt if necessary.
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13
Transfer the pilaf to a warm serving bowl and serve immediately while the aromas are at their peak.
💡 Chef's Tips
Always use the egg-coating method if you want individual, non-mushy grains; for a vegan version, skip the egg and toast the dry groats alone until fragrant. If you can only find unroasted (green) buckwheat, toast it for an extra 2 minutes until it turns a reddish-brown color. Don't peek! Keeping the lid closed during the simmer and the 5-minute rest is crucial for perfect absorption. For an extra layer of flavor, use a mix of wild mushrooms like Oyster, Porcini, or Chanterelles instead of just Cremini.
🍽️ Serving Suggestions
Serve as a hearty side dish alongside roasted chicken or braised beef brisket. Pair with a dollop of sour cream or Greek yogurt on top for a creamy contrast. Accompany with a crisp cucumber and radish salad dressed in vinegar to cut through the richness. A glass of dry white wine, like a Pinot Grigio, or a cold lager complements the earthy tones beautifully.