Slow Cooker Kasha

3 medium onions — thinly sliced
2 tablespoons olive oil
1 cup kasha — medium or coarse (buckwheat groats)
1 large egg
8 oz sliced cremini mushrooms — or white button mushrooms
2 1/2 cups broth — (homemade or low-sodium store-bought)
Fresh black pepper
Kosher salt — (if using homemade broth)

In a 3-quart slow cooker, stir the onions and olive oil together. Cook on HIGH for 2 hours, stirring once. The onions should begin to brown here and there.

In a small bowl, toss the kasha with the egg to coat all of the grains, then add it to the slow cooker along with the mushrooms, broth, and 1/2 teaspoon of black pepper. Stir everything together.

Cook on HIGH for 40-45 minutes, stirring once or twice, or until the liquid is absorbed and the kasha is soft.

Serve as a side dish to any roast or grilled meat or fish.

Serving Size: 6


Instant Pot Duo Mini 3 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

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