Kasha with Caramelized Onions and Walnuts

Preparation info
  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in
Pescan: A Feel Good Cookbook

By Abbie Cornish and Jacqueline King Schiller

Published 2019

  • About

We love kasha because it gives you all of the satisfaction of a hearty grain in a fraction of the cooking time. In this recipe, caramelized onions deepen kasha’s earthy, nutty flavor, and the toasted walnuts add meatiness and crunch. Serve it as a side dish or anywhere you would use rice or quinoa.


  • 1 tablespoon olive oil
  • 1 onion, roughly chopped
  • ¼ teaspoon


In a small skillet, heat the oil and onion over medium-high heat for 1 minute. Add the salt and thyme. Lower the heat to medium-low. Cook, stirring occasionally, until the onion is soft and browned, about 15 minutes.

Meanwhile, in a medium heavy pot with a lid, bring the broth to a boil over high heat. Add the kasha and pepper, give it a stir, then lower the heat. When the liquid is gen