Kasha with Browned Onions and Walnuts
Discover the ultimate comfort food with this hearty and rustic Kasha with Browned Onions and Walnuts recipe! Featuring toasted buckwheat groats simmered to tender perfection in water or vegetable broth, this dish is elevated with the rich, caramelized sweetness of golden-brown onions and the nutty crunch of toasted walnuts. Infused with simple yet bold flavors, a touch of butter or olive oil ties everything together for a wholesome, gluten-free meal or side dish. Garnished with fresh parsley for a pop of color, this quick-to-prepare recipe (ready in just 35 minutes) is perfect for cozy weeknight dinners or an earthy addition to your holiday table. Packed with plant-based protein, fiber, and unbeatable rustic charm, this kasha is a nutritious and satisfying dish you'll want to make again and again!
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Recipe Information
Ingredients
- 1 cup buckwheat groats (kasha)
- 2 cups water or vegetable broth
- 0.5 teaspoon salt
- 2 tablespoons butter or olive oil
- 1 large yellow onion, thinly sliced
- 0.5 cup walnuts, roughly chopped
- 0.25 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a dry skillet over medium heat and add the buckwheat groats. Stir frequently and toast until the groats are fragrant and slightly darker in color, about 3-4 minutes. Remove from heat and set aside.
In a medium saucepan, bring the water or vegetable broth to a boil. Add the salt and stir in the toasted buckwheat groats. Reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the kasha is tender. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
While the kasha is simmering, heat 1 tablespoon of butter or olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 10-12 minutes, or until they are golden brown and caramelized. If the pan gets too dry, add a splash of water to prevent the onions from burning.
Add the chopped walnuts to the skillet with the onions and cook for 2-3 minutes, stirring frequently, until the walnuts are toasted and fragrant.
Stir the cooked kasha into the skillet with the onion and walnut mixture. Add the remaining tablespoon of butter or olive oil, black pepper, and adjust salt to taste. Mix well until everything is evenly combined and heated through.
Transfer the kasha to a serving dish, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3074 mg | 134% | |
| Total Carbohydrate | 143.1 g | 52% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 11.8 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 165 mg | 13% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1488 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
