Kasha Pilaf with Mushrooms

This refined kasha pilaf is a dish inspired by two pivotal places that shaped my culinary passion: Japan, where I first experienced the earthy comfort of buckwheat, and Long Beach, New York, where a summer visit to a deli introduced me to the robust flavors of Eastern European-style kasha. This encounter inspired me to merge these two culinary traditions on a single plate.

In this dish, toasted buckwheat groats (kasha) are simmered with savory mushrooms, herbs, and aromatic garlic and onion. I prefer to finish it with a hint of shiso, a Japanese herb that provides a fresh and unexpected lift—though parsley is an excellent alternative.

This simple, gluten-free recipe offers a grounding and satisfying experience, making it ideal for a cozy lunch or a plant-based dinner. I hope this dish brings warmth and connection to your table, as it has to mine.

kasha pilaf with mushrooms

Ingredients:

<Serves: 2-3>

1/2 cup (90g) buckwheat groats (kasha)

1 cup (240ml) vegetable broth or water

1 tsp olive oil

1/2 small onion, finely chopped

1 garlic clove, minced

1 cup mushrooms, sliced (shiitake, beech/shimeji, or button)

1/4 tsp sea salt

Black pepper, to taste

1/4 tsp thyme or rosemary (optional)

1 tbsp chopped shiso or parsley, for garnish

Instructions:

1. Place buckwheat groats in a dry pan over medium heat. Toast for 2–3 minutes, stirring occasionally, until lightly golden and fragrant. Remove from the pan and set aside.

2. In the same pan, heat olive oil over medium heat. Add chopped onion and garlic and sauté for 2–3 minutes, until softened. Add the mushrooms, salt, black pepper, and herbs (if using). Cook for 4–5 minutes, or until the mushrooms are tender and have released their juices.

3. Return the toasted buckwheat to the pan. Pour in the vegetable broth or water and bring to a simmer. Cover the pan, reduce heat to low, and cook for 12–15 minutes, or until the liquid is absorbed and the buckwheat is tender.

4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork. Garnish with chopped shiso or parsley before serving.

Posted on September 5th, 2019