We Made A Authentic Ukrainian Breakfast Kasha Recipe With Toasted Buckwheat

buckwheat

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a protein-rich alternative, while rice is more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats, while margarine is often less expensive.

mushrooms

🥗Healthier: spinach

💰Cheaper: canned mushrooms

Spinach is nutrient-dense, and canned mushrooms are budget-friendly.

onion

🥗Healthier: shallots

💰Cheaper: green onion

Shallots add flavor complexity, while green onions are often cheaper.

Rinse buckwheat under cold water until water runs clear.

Bring water or vegetable broth to a boil in a pot.

Add buckwheat and a pinch of salt to the boiling liquid.

Reduce heat to low and cover the pot; simmer for 15-20 minutes until liquid is absorbed.

In a skillet, melt butter over medium heat.

Sauté chopped onions until translucent, about 5 minutes.

Add sliced mushrooms and cook until browned, about 5-7 minutes.

Stir in grated carrots and minced garlic; cook for another 3-4 minutes.

Combine the sautéed mixture with the cooked buckwheat; mix well.

Season with salt and pepper to taste, and add chopped parsley before serving.

Cooking Techniques

Spice Level: