Ingredients
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2 teaspoons extra-virgin Olive Oil
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½ Red Onion
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Sea Salt
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1 small Carrots
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½ cup diced Celery
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1 cup fresh Shiitake Mushrooms
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1 cup Buckwheat
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1¼ cups spring or filtered Water
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Dash organic Soy Sauce
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3 cups cooked Noodles
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Small handful fresh flatleaf Parsley
Directions
Kasha keeps us feeling warm and strong, with lots of endurance. This simple main course is laced through with noodles and richly sautéed vegetables, making it deeply soul-satisfying as well as nourishing on chilly nights.
Steps
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1
Done
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Combine the olive oil and onion in a skillet over medium heat. When the onion begins to sizzle, add a pinch of salt and sauté until translucent, about 2 minutes. Add the carrot and celery with a pinch of salt and sauté for 1 to 2 minutes. Add the mushrooms with another pinch of salt, and sauté until the mushrooms release their juices into the skillet. Season lightly with salt. Cover, reduce the heat to low, and simmer for 7 to 10 minutes. |
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2
Done
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While the vegetables simmer, heat a dry skillet over medium heat. Dry roast the kasha, stirring constantly, until slightly darker and fragrant, about 2 minutes. Bring the water to a boil in a small pot. Stir in the toasted kasha and a dash of soy sauce. Cover, reduce the heat to low, and simmer for 15 to 20 minutes, until the buckwheat has absorbed all the cooking liquid. |
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3
Done
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Stir the cooked vegetables and noodles into the kasha and garnish with minced parsley. Serve warm. |
