Kasha

Kasha (roasted buckwheat groats) has a deep, toasty flavor that stands up to bold seasonings. Here it gets mixed with a pile of sauteed vegetables and finished with tahini and tamari for a vegetarian dish with serious substance.

Five large onions is not a typo. That volume of onion cooks down dramatically and sweetens the whole dish. Combined with diced carrots, celery, and garlic, you’ve got a classic mirepoix base that adds depth to the earthy buckwheat.

The tahini stirred in at the end is the secret weapon. It adds a creamy, nutty richness without any dairy, binding the kasha and vegetables together. The soy sauce and cayenne bring savory heat. Cook the mixture together for another 8 to 10 minutes after combining so all the flavors meld.

Kitchen Tips

• Don’t overcook the kasha. It should be soft but still have individual grains, not mushy porridge. Check at 15 minutes.
• Dice the vegetables small. They should be roughly the same size as the kasha grains for even texture in every bite.
• Stir the tahini in thoroughly. It can clump if you add it all at once. Stir a tablespoon at a time.
• Taste before adding more salt. The soy sauce brings significant sodium. You may not need extra salt at all.

Variations

• Kasha varnishkes: Toss the finished kasha with cooked bow-tie pasta for the classic Jewish comfort dish.
• Mushroom addition: Add 1 cup sliced mushrooms with the vegetables for an even earthier flavor.
• Egg-coated method: Beat an egg and stir it into the raw kasha before boiling. This coats each grain and keeps them separate.