Kasha — Cooked Buckwheat – Pareve version

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the oil in a pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 2
   Add the onion and fry for 10 minutes, stirring, until the onion is deep golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the mushrooms and fry 5 minutes, stirring, until the mushrooms release their liquid and it evaporates.

   ⚙ Adding to the hot fat and fryingStove

To assemble

1. 4
   Beat the egg with the buckwheat in a bowl. Heat a dry skillet over medium-high heat, add the mixture and stir quickly for about 3 minutes, until the egg clings to the grains and each grain is separate.

   StoveFrying pan
2. 5
   In a pot, bring the vegetable stock, salt and black pepper to a boil, add the buckwheat and stir once.

   StovePot
3. 6
   Turn down to low, cover and simmer 15-18 minutes without opening the lid, until the liquid is absorbed.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 7
   Turn off the heat and leave covered 5–10 minutes.

   💡Don't open the lid during cooking: the steam is what cooks the top layer. A towel between the pot and the lid absorbs the drips, so the rice doesn't get soggy.
5. 8
   Gently stir in the canola oil.
6. 9
   Gently fluff with a fork, transfer to a serving plate and arrange the onion and mushrooms on top and serve.