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Kasha pilaf with mushrooms & shiso


<Servings: 2>

1 cup buckwheat groats

1.5 cup water

1/2 tsp sea salt

1 Garlic clove, minced

1/2 Red onion, diced

1 pack shimeji mushrooms

4-5 Shiso leaves, cut into thin


1. Rinse and drain buckwheat. Combine buckwheat, water, and sea salt in a saucepan. Bring to a simmer, then cover with a lid and cook for about 15 minutes over low heat.

2. In a large pan, saute minced garlic and diced red onion in olive oil, seasoning with salt and pepper. Cook for 2-3 minutes.

3. Add the shimeji and brown mushrooms and season with salt. Cook them for about 4 minutes. If needed, add the cooked buckwheat and olive oil. Sauté for 1-2 minutes.

4. Serve the pilaf and shiso sprinkled over the top.

Posted on September 5th, 2019

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