Dinner · 40 min · russian

Buckwheat Kasha with Mushrooms

Buckwheat groats does the heavy lifting here, with mushrooms rounding it out. A Russian dinner that takes 40 minutes, start to finish. The macros do the talking: 12g protein, 53g carbs, and 14g fat in every 356-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 1.5 cups Buckwheat groats
• 12 oz Mushrooms
• 1 Onion
• 3 cloves Garlic
• 3 tbsp Olive oil
• 3 cups Water
• 2 tbsp Dill

Steps

1. Toast the dry groats in a hot pan 3 minutes until nutty and fragrant — this step keeps every grain separate.
2. Add the water and a teaspoon of salt, cover, and simmer 15 minutes; rest 5 minutes off the heat, then fluff.
3. Meanwhile sear the mushrooms hard in olive oil until deeply browned; add onion and garlic and soften 5 minutes.
4. Fold the mushrooms through the kasha with a generous grind of black pepper.
5. The grains should be fluffy and distinct, each one coated in mushroom juices.
6. Serve with dill scattered over; leftovers fry up beautifully the next day.

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