Ara Wiseman

Buckwheat (kasha) with Shiitaki Mushrooms and Shells

3 small onions chopped

2 cups of shiitaki mushoom thinly sliced

2 cloves of garlic minced

Low sodium vegetable broth

2 cups of whole buckwheat (Bob’s Red Mill is a good one)

4 cups of water

1 bag of brown rice pasta (small shells)

Saute the onions in a little vegetable broth, turn the temperature a little higher so they start to brown. Add more stock as needed.

Add the garlic and saute for a couple minutes.

Add the sliced mushrooms and saute until soft. Keep adding vegetable broth as needed. Turn off heat and put it aside.

Cook the buckwheat according to instructions. Boil 4 cups of water then add the buckwheat. Stir occasionally. You may need to add a little more water. Once it is soft, cover and let it sit for 5 – 10 minutes.

Cook the pasta. Once it is done, strain it and place it back in the pot. Add the cooked kasha and mushrooms and onions. Stir on low heat until well combined.


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