A simple recipe for roasted buckwheat kasha with caramelized onions, wild mushrooms, butter and herbs. It's dense enough to be a main dish by adding a salad, some leftover meat, and a dollop of sour cream. Serves 4-6
4tablespoonsanimal fatespecially duck or chicken fat, or unsalted butter
8ozyellow onion1 large diced ½ inch
Fresh chopped dill or your favorite herboptional
Unsalted buttersoftened, for serving
Bring the kasha and water to a boil in a small pot the the ¼ teaspoon of salt, then turn the heat to low, cover, and cook until the kasha is tender, about 15-20 minutes, then keep warm.
Mushrooms and onions
Meanwhile, in a large pan, cook the onion on medium high heat in the fat until starting to brown and fizzle around the edges, then remove from the pan and reserve (can be done ahead of time). I like my onions with a touch of black on them. Leave some fat behind in the pan.
Add the mushrooms to the pan with 1/4 cup water and cook on medium heat, stirring occasionally, until the pan is dry and the mushrooms are wilted and cooked. Add another spoonful of fat if needed.
Season the mushrooms to taste with salt and pepper, then add ¾ of the onions to the pan, along with the kasha, double check the seasoning, adjust until it tastes good to you.
Stir in the dill, and serve with the remaining onions spooned on top, along with extra chopped dill and soft butter at the table. It reheats very well.
*If your buckwheat is green, like in most coops I've seen, you can toast the green groats in a skillet until golden to get the same flavor as roasted buckwheat kasha.