So, maybe last week (or whenever it was I posted the Spicy Tomato Basil Kasha recipe) you were thinking, “WTH, Sarah? KASHA? Where did THAT come from?
You see, I’d been going through my pantry as a part of Recipe Redux‘s April “Spring Cleaning,” and after a vigorous search and organize endeavor-after which my cabinets look shockingly the same as the did before*-I settled on the tub of kasha that I used to use often when making protein pancakes.
I tried to tie in the natural, hearty flavor of the kasha–if you don’t like the taste of buckwheat, you may not like this–with some baby bella mushrooms, brightened up with lemon and dill to help us transition into spring.
Or maybe I’m just obsessed with the local asparagus and those seemed to accentuate its flavor.
It’s pretty easy–and if you DO like buckwheat, you ought to start experimenting with it, too. It takes 10 minutes to cook, and is as easy as cooking couscous.
Plus, you get a LOT for one serving. And we all love that.
(Though it’s not like I didn’t just shove the tub of kasha right back where it was in my cabinet. I’ll get to that whole “cleaning” thing another day.)
Lemon Dill Kasha with Mushrooms & Asparagus
- 1/2 cup dry kasha (roasted buckwheat)
- 1 cup water
- 1-2 Tbsp olive oil
- 1/4 cup chopped spring onion (or scallions, white parts only)
- 2 cloves garlic, minced
- 8 oz. baby bella or white button mushrooms, sliced
- 3/4 cup asparagus pieces (about 1″ long)
- juice of 1 lemon (2-3 Tbsp.)
- 2-3 tsp. dill
- 1 tsp. stone ground Dijon mustard
- salt + pepper
- Parmesan cheese, to taste
- Bring 1 cup water to boil.
- Add kasha.
- Cover and reduce heat to low.
- Cook 10 minutes.
- Remove lid.
- If water remains, continue cooking until it has absorbed or evaporated.
Cook mushrooms and asparagus:
- Saute garlic and onion in olive oil over medium heat 2-3 minutes.
- Add sliced mushrooms and chopped asparagus to the pan.
- Cook until mushrooms are soft.
- Add lemon juice, dill, salt, and pepper,stirring well to combine.
Finish the dish:
- Stir cooked kasha into mushroom and asparagus mixture.
- Add Dijon mustard, stirring well.
- Cook 3-4 minutes, until heated through.
- Remove from pan and put onto serving dish.
- Sprinkle with Parmesan.