I never liked kasha of any kind, but now as a grown up Dietitian I thought I would give it another shot. Afterall it is buckwheat and filled with whole grain goodness. I found that I prefer the more coarse groats and mixed up in this classic dish with a some modern additions I have turned into a fan.
- Cook Time
- Prep Time
- 1 ounce dried porcini mushrooms
- Extra virgin olive oil
- 3 cup sliced mushrooms, such as cremini
- 1 leek, sliced and cleaned well
- 1 cup coarse kasha, buckwheat groats
- 3 cloves garlic, minced
- 2 cup chicken broth or vegetable broth
- 1/2 pound mini bow ties pasta, cooked per package directions
- 1/4 cup red wine
- Kosher salt
- Freshly cracked black pepper
- Garnish: chopped fresh parsley
- Soak porcini mushrooms in 3/4 cup hot water for about 45 minutes. Strain and reserve soaking liquid. Chop porcinis and set aside.
- In a large deep saute pan, lightly coated with evoo, saute mushrooms until golden brown, over medium-high heat. Add leek and continue cooking until leek has softened.
- Add groats and toast until fragrant. Add garlic, chopped porcinis and continue cooking for just a minute. Add broth, reserved porcini liquid, wine and reduce heat to medium, cover and simmer for about 10-15 minutes or until liquid is absorbed, fluff and place in a large bowl.
- Add cooked pasta to groats mixture and stir to combine. Adjust seasoning with salt and pepper.
- Garnish with parsley and serve hot.