Buckwheat with Vegetables

Name: Buckwheat with Vegetables
Yield: Makes 3⅓ Cups; Serves 6
Ingredients: 1 tablespoon safflower oil; 1 cup buckwheat (kasha); Freshly ground black pepper; Kosher salt; 1 bay leaf; 4 large mushrooms, trimmed and cut into ⅛-inch dice (about 1 cup); 1 small onion, minced (about ½ cup); 2 large stalks celery, peeled and cut into⅛-inch dice (about ½ cup); 2 cups chicken stock (any of the homemade stocks, or sterile-pack)

Preparation info

Makes 3⅓ Cups ; Serves
6

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

Poor buckwheat has gotten a bad reputation due to the “wheat” in its name. In fact it is not a wheat at all, but rather a nutty-tasting grain known to Jews as “kasha.” It is a wonderful accompaniment with almost all full-tasting meats, from beef and pork to quail, venison, and squab.

Ingredients

2 cups chicken stock (any of the homemade stocks, or sterile-pack)
1 bay leaf
1

Lunch
Dinner

Method

Put the chicken stock and bay leaf in a 3-quart stockpot and bring to a boil. Add the buckwheat, reduce the heat to simmer, cover, and cook for 8 minutes.

Heat the oil in an 8-inch sauté pan over mediu