Buckwheat Kasha With Mushrooms

• Meat

  • 3 strips Bacon

• Produce

  • 1 oz Mushrooms, dry
  • 1 Onion

• Pasta & Grains

  • 1 1/2 cups Buckwheat

• Baking & Spices

  • 1 Salt

• Dairy

  • 2 tbsp Butter

• Liquids

  • 2 3/4 cups Water

Found on olgasflavorfactory.com

Description

Ingredients

• 1 oz dry mushrooms
• 3-4 strips of bacon, sliced into small portions (lardons)
• 1 onion, finely diced
• 2 Tablespoons butter
• 1½ cups buckwheat
• 2¾ cups boiling water
• Salt

Directions

• On a dry skillet over medium heat, roast the buckwheat until its a golden brown color.
• Re-hydrate the mushrooms by placing in a bowl and covering with hot water.Let it stand for about ten minutes.
• Meanwhile, in a medium pot, cook bacon over medium heat until golden brown and crispy. Transfer with a slotted spoon to drain on a paper towel.
• Pour out all the bacon grease, except 1 Tablespoon and cook the onion, seasoning with salt, in the same pot, over medium heat 5-8 min, covered, until soft and beginning to brown.
• Drain, rinse and chop the mushrooms.
• Add the butter, mushrooms and buckwheat. Roast for 2-4 min, until the buckwheat is aromatic.
• Pour in the boiling water, bring to a boil, season with salt, reduce the heat to low and cook for about 30 min, until the buckwheat has cooked through.
• Add the bacon to the kasha when adding the water or stir it in when the kasha is cooked.
• Add a slab of butter to the warm kasha when serving.