Buckwheat Kasha with Mushrooms (Гречневая каша с грибами)

Ingredients

• 1 cup of buckwheat groats
• 1 onion chopped
• 250 g mushrooms sliced (1/2 pound)
• 1 cup sliced smoked sausage (or bacon)
• 2 cups chicken or vegetable stock (I always use Vegeta)
• 1 tablespoons oil
• 1 tablespoon butter

Instructions

1. 1

   In a frying pan, over medium heat, roast the buckwheat groats until golden brown, approx 5 minutes. Rinse the buckwheat and drain well.

2. 2

   Heat 1 tablespoon oil in a frying pan and sauté for about 4-5 minutes, mixing and coating the oil with the buckwheat. Place buckwheat in a medium saucepan with a lid.

3. 3

   Heat 1 tablespoon oil in a frying pan and sauté onions and sausage for about 2 minutes until onions start to sweat.

4. 4

   Add the mushrooms and sauté until they cook down and are soft.

5. 5

   Add the mushroom mixture to the buckwheat and stir until evenly mixed.

6. 6

   Pour the stock over the buckwheat mixture, add the butter and bring to a boil and reduce to low and simmer for 20 minutes, with the lid on. Just like making rice in a pot. Don't stir the buckwheat during this time. The buckwheat is ready when all the water evaporates and the buckwheat is soft and fluffy.