Kasha with Mushrooms
Dunno if this is still in time, but I found this buckwheat recipe in my Moosewood cookbook (takes 25 mins to prepare & serves 4):
3 Tbsp vegetable oil
1 heaping cup of chopped onions
2 cups of water or vegetable stock
1 large egg
1 cup buckwheat
about 4 cups of sliced mushrooms
2 Tbsp soy sauce
1 Tbsp chopped fresh dill (1 tsp dried)
1/8 tsp grd black pepper
diced red pepper
Heat 1 Tbsp of oil in a medium skillet and saute the onions over medium heat. While the onions cook, heat the water or stock to boiling. In a small bowl, combine the egg & buckwheat. When the onions have softened, add the kasha mixture to the skillet & mix well. Stir for a minute or two, until kasha kernels are separate & dry. When the water or stock boils, pour it into the skillet, cover and simmer gently on low heat for abt 10 mins, until liquid is absorbed and kasha cooked.
Meanwhile, heat remaining 2 Tbsp of oil and saute mushrooms over hi heat, stirring often, until they release their juices. Remove the mushrooms, drain, and reserve the liquid. When the kasha is tender, add the mushrooms and 2 or 3 Tbsp of their liquid. Stir in the soy sauce, dill & pepper.
Top with diced red pepper, and a sprig of dill, if you like. Serve hot.
oh, with all these good, delicious ideas, don't I wish I am a guest at the dinner!
Have fun & let us know!!