About this recipe:Imagine a meal you'd relish in the depth of a Russian winter and you'll understand the warming, sustaining qualities of kasha, which in Britain is what we call roasted buckwheat grains.
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Method Prep:10min › Cook:35min › Ready in:45min
Heat the oil in a large frying pan over medium-high heat. Add the onions, sprinkle them with the sugar and cook, stirring frequently, for about 15 minutes or until golden brown and tender.
Add the mushrooms, sage and pepper, and cook, stirring frequently, for a further 5 minutes or until the mushrooms are tender.
Meanwhile, place the kasha in a medium frying pan over medium heat and cook, stirring frequently, for about 5 minutes or until lightly toasted.
Combine the water and carrot juice in a medium saucepan over a medium heat and bring to the boil. Add the kasha, cover and cook for about 10 minutes or until tender. Fluff with a fork, then transfer to the frying pan with the onion mixture and toss together to combine.
Some more ideas
*This recipe works well with other grains too. For example, use 185g (6½oz) couscous or long-grain brown rice. Skip step 3, and in step 4 cook couscous for 5 minutes or brown rice for 40 minutes. *Use chestnut mushrooms in place of shiitake.
*Although buckwheat has the word ‘wheat’ in its name, it is not wheat at all, but the grain-like fruit of a leafy plant related to rhubarb. Robust in flavour and texture, buckwheat cooks up like a wheat grain. And it contains plenty of cholesterol-lowering soluble fibre, along with protein, magnesium and B vitamins. *Carrot juice and shiitake mushrooms add antioxidant power and helpful minerals to this delicious dish.