Buckwheat Kasha with Mushrooms and Onions

In a large pot, bring 2 cups of water to a boil. Add a tablespoon of olive oil, a pinch of salt and add the kasha. Lower the heat and let simmer until the kasha is fully cooked, about 15 minutes. You’ll see the bits open and the whole mixture will become a little bit mushy.

In the meantime, in a sauce pan, saute the onion in olive oil. Add the fresh thyme and the mushrooms. Cook until the mushrooms are fully cooked. Add the parsley.

Add the kasha to the mushrooms-onions-parsley. Add heavy cream, and salt and pepper to taste.

Note: kasha is really healthy (high in proteins and magnesium) and easy to digest. A great alternative to wheat.