Buckwheat, known as kasha, combined with fried onions creates a savory side dish featuring roasted buckwheat, crispy fried onions, and chopped parsley. This grain-free recipe is easy to prepare and has a distinctive earthy, nutty flavor.
Bring water and salt to a boil in a small pot. Add kasha; cover pot and reduce heat to low. Cook 10 minutes and remove to a cool burner. Open pot and fluff with a fork.
While the kasha is cooking, heat oil over medium-high heat in a large skillet. Add onions; season with salt.
Cook about 10 minutes until onions are golden brown. Pour onions with half of the oil into a mixing bowl.
Add cooked kasha to the mixing bowl. With a rubber spatula, combine the kasha, onions, and parsley. Add more of the cooking oil if it seems dry.
Season with salt and freshly ground pepper.
Notes
Top Tips:Roasted Buckwheat cooks similarly to rice. Bring the cooking liquid to a boil, add the kasha, and cook on LOW for 10 minutes.For the cooking liquid, you can use water, vegetable or chicken broth, or even homemade chicken soup.Cook the onions until they are golden brown and crispy. Reserve some of the cooking oil to moisten the finished dish.
Nutrition Facts
Buckwheat with Onions Recipe
Amount per Serving
Calories
214
% Daily Value*
Total Fat
7.1
g
11
%
Saturated Fat
0.8
g
5
%
Trans Fat
0.1
g
Sodium
302.8
mg
13
%
Potassium
295.5
mg
8
%
Carbohydrates
34.6
g
12
%
Fiber
5.2
g
22
%
Sugar
1.8
g
2
%
Protein
6.3
g
13
%
Net Carbohydrates
29.4
g
* Percent Daily Values are based on a 2000 calorie diet.
Calories
214
Net Carbohydrates
29.4
g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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