Tuesday, 8 May 2012

Kasha and Cremini Mushrooms

Raw Kasha

In the picture above is Kasha in the uncooked state. Kasha is also known as Buckwheat and is commonly used in Europe. It is generally used as a side dish, breakfast or in soups. It is gluten free so is perfect for celiacs. It is also a great source of iron.

The mushrooms we chose to use in this dish are Cremini. These mushrooms are similar to the button mushrooms but have a deeper richer flavour.

2 cups water
1 cup uncooked kasha
1 small onion
4-6 cremini mushrooms sliced (size dependent)
1 tbsp. olive oil
juice of 2 limes

In a saucepan place water and olive oil, bring to a boil.
When water is boiling add kasha, mushrooms and onion and cover.
Turn heat down and simmer about 15 minutes. Take off heat and let rest for about 10 mins.
The water should all be absorbed.
Mix in the lime juice and serve warm.

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