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Kasha Mushroom Casserole


I like to diversify which grains are in my diet and how I prepare them. (Think outside kasha varnishkes!) I know I may be a minority, but I really like kasha! Kasha or buckwheat is a nutrient-dense food whose texture is between barley and brown rice. It has a nutty flavor and is available in whole, medium, or fine granulation. It is rich in iron and contains almost all the B vitamins and phosphorus. It can be eaten as a side dish or as a breakfast cereal. I created this recipe as a light, wholesome, healthful supper.


1. Bring water to a boil in a large saucepan. Add kasha, cover and cook over low heat until water is absorbed five to ten minutes. Remove from heat and fluff with a fork. Add remaining kasha ingredients and mix well.
2. Preheat oven to 350 degrees. In a large skillet, sauté onions in butter until soft. Add mushrooms and zucchini. Cover and cook over low-medium heat for five minutes. Add remaining mushroom ingredients. Mix well.
3. Combine both mixtures and mix well. Spread into a greased 9- x 13-inch (33- x 23-centimeter) pan. Bake for 35–40 minutes, uncovered. Sprinkle parsley over casserole five minutes before it’s done. Remove from oven and let sit for a few minutes before serving. Serve with a scoop of cottage cheese garnished with freshly chopped dill, on the side.