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Kasha and Cremini Mushrooms
Time: 30 mins
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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