By Dane Feldman
Photos by Dane Feldman.
Buckwheat, which we call kasha in my home, is amongst the healthiest grains. Up until recently, I had only eaten it in a traditional dish called kasha varnishkes (buckwheat, bowtie pasta, and usually onions), but have been looking for more healthy grains to adapt to my diet in versatile ways.
This recipe is mostly vegetarian, but since eggs are fairly essential in cooking buckwheat I opted for egg whites. Although I served this as a side dish, it can easily be served as a main course.
What you’ll need:
2 cups vegetable stock
1 cup kasha, dry
1/2 vidalia onion, sliced
2 cups baby bella mushrooms, roughly chopped
1 cup baby carrots, chopped
2 scallion, chopped
3 tbsp egg whites
1 tsp Florida seasoned pepper
Saute the onion, three quarters of the mushrooms, and carrots in olive oil. Add the pepper and stir.
While the vegetables are sauteing, toast the kasha on medium heat in a pot. Then, coat the kasha with egg whites and stir. Add the vegetable broth and cook until the kasha begins to separate. Stir often.
When the kasha separates, add the sauteed vegetables and additional olive oil. Stir and cook on low heat.
Now, saute the scallion until it is translucent. Then, add the remaining mushrooms and a tablespoon of butter.
Melt the butter and stir to combine. Plate the kasha and drizzle the sauce on top to serve.