Recipe

A A A

• 1 1/2 cups dried kasha , medium granulation
• 2 tsp olive oil
• 8 oz cremini mushrooms, sliced
• 1 onion, chopped
• 1 cup vegetable broth
• 2 cups water
• 1 tbsp fresh thyme, chopped
• 1/4 tsp ground pepper
• 1/2 red bell pepper, diced ( capsicum)
• 1 tbsp fresh parsley, chopped

• 1 In a heavy frying pan, toast the kasha, stirring until darkened slightly (2 - 3 minutes) over medium heat. Remove from heat.
• 2 In a large nonstick frying pan, heat the olive oil over medium heat. Add mushrooms and onion and saute until softened (3 - 5 minutes).
• 3 In a small saucepan, bring broth and water to a boil. Add to mushroom mixture and stir in kasha, thyme, and pepper. Reduce heat to low, cover and simmer until kasha is just tender but all liquid is absorbed (8 - 10 minutes).
• 4 To serve, stir in bell pepper and parsley.