Kasha and Cremini Mushrooms |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a 30 minute dish. To make it a complete meal, pair it with baked chicken breast. From the Mayo Clinic Williams-Sonoma Cookbook. Ingredients:
1 1/2 cups dried kasha, medium granulation |
2 teaspoons olive oil |
8 ounces cremini mushrooms, sliced |
1 onion, chopped |
1 cup vegetable broth |
2 cups water |
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme |
1/4 teaspoon ground pepper |
1/2 red bell pepper, diced (capsicum) |
1 tablespoon fresh parsley, chopped |
Directions:
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.
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