Kasha with Caramelized Onions and Walnuts

Name: Kasha with Caramelized Onions and Walnuts
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 cups (480 ml) mushroom broth (substitute vegetable broth, if necessary); ½ teaspoon black pepper, or to taste; 1 tablespoon balsamic vinegar; ½ cup (50 g) chopped walnuts; 1 onion, roughly chopped; 1 tablespoon olive oil; 2 teaspoons fresh thyme leaves, or ¼ teaspoon dried thyme; ¼ teaspoon kosher sea salt, or to taste; 1 cup (175 g) kasha (also called toasted buckwheat groats; see Notes); 3 tablespoons finely chopped fresh chives

Preparation info

Serves
6

Difficulty
Easy
Ready in
25 min

Appears in

Pescan

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.

Ingredients

1 tablespoon olive oil
1 onion, roughly chopped
¼ teaspoon

Europe
Italy
Side dish
Gluten-free
Vegan
Mediterranean

Method

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