Savory Kasha and Chickpeas with Caramelized Onions and Mushrooms

(from dcsonka’s recipe box)

“Sweet caramelized onions and mushrooms complement the nutty, toasted flavor of kasha. Look for kasha in the bulk aisle or find it with packaged beans and grains. Serve this dish alongside roasted chicken or pork.”

Source: Whole Foods Newsletter (from RecipeThing user kylerhea)

Serves 4 people

Ingredients

  • For the Kasha
  • * 2 cups plus 2 tablespoons water
  • * 1 cup kasha (roasted buckwheat groats)
  • * 1/4 teaspoon salt
  • * 1/2 teaspoon extra virgin olive oil
  • For the Onions and Mushrooms
  • * 2 tablespoons extra virgin olive oil
  • * 2 medium onions, thinly sliced
  • * Salt
  • * 1 tablespoon mirin
  • * 1 tablespoon water
  • * 8 ounces crimini mushrooms
  • * 2 tablespoons chopped parsley, chopped, more for garnish
  • * 1 tablespoon finely chopped garlic
  • * 1 (15-ounce) can chickpeas

Directions

  1. Prepare the kasha: Bring water to boil in a medium saucepan over high heat. Stir in kasha, salt and olive oil. Reduce heat to low, cover and cook for 15 to 18 minutes, until tender. Remove from heat and set aside.

  2. Prepare the onions and mushrooms: Heat olive oil in a wide saut� pan over medium heat. Add the onions and a pinch of salt. Stir to coat. Add mirin and water, cover, and cook gently over medium-low heat until onions are soft and translucent, 12 to 14 minutes.

  3. Add the mushrooms, raise the heat to high, and cook, stirring frequently, until mushrooms are browned, 6 to 8 minutes. Reduce the heat to low, add parsley, garlic and chickpeas and simmer for 5 to 7 minutes longer, stirring occasionally, until liquid has evaporated.

  4. Lightly fluff kasha with a fork and transfer to a serving bowl or platter. Spoon the chickpeas and vegetables over the kasha. Garnish with parsley leaves and serve.

Email to a friend | Print this recipe | Back