Buckwheat kasha with camarelized mushrooms and onions

Step 1

Chop onion finely. Slice mushroom thinly. Chop kale into strips, saving the stems for stalk. Set aside.

Step 2

Wash buckwheat well and ensure you sift through it. Drain well. Heat a pan (preferably cast iron) on med-high heat, and add buckwheat. toast groats for 5 minutes, stirring often, until it becomes fragrant. Remove from heat.

Step 3

Meanwhile, bring 2 cups of water to a boil. Add kale, and let cook for 2 mins. Remove kale from the water and set aside. bring water back to a boil.

Step 4

Once water is boiling again, add 1/2 tsp salt and the toasted buckwheat. Lower heat to minimum, cover, and continue cooking for another 20-30 mins - without stirring. When kasha is soft and all water has evaporated, remove from heat and cover w a towel, and a lid on top.

Step 5

While buckwheat is cooking, heat pan once more on med heat. Add 2 TBs vegan margarine (or butter), and once it's melted, add onion. Let cook for 5-10 mins, until it becomes translucent. add mushrooms, and cook on med heat for another 10 mins, until mushrooms and onions have browned. Season w salt an pepper to taste.

Step 6

When serving, top buckwheat kasha with kale, and then mushrooms and onions. Season with the hot sauce of your choice, and dig in.