Entree: Poland – Polish Jewish Cuisine – Kasha Pilaf (Buckwheat groats cooked with sautéed onions and mushrooms into a savory pilaf)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 5 min

Total 50 min

Ingredients

- 1 1/2 cups (255 g) buckwheat groats, rinsed and drained
- 3 tbsp (45 ml) schmaltz or unsalted butter
- 1 tbsp (15 ml) vegetable oil (optional, if not using schmaltz)
- 1 large onion, finely chopped
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 cup (120 g) grated carrot
- 2 cloves garlic, minced
- 2 cups (480 ml) chicken or vegetable stock, hot
- 1 bay leaf (optional)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Heat a dry skillet over medium heat and toast the buckwheat groats, stirring, until fragrant and slightly darkened, about 4–5 minutes; transfer to a bowl and set aside.
2. In a large saucepan, heat the schmaltz or butter (and oil if using) over medium heat. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes.
3. Add the mushrooms and grated carrot; cook until mushrooms release their liquid and it evaporates, about 6–8 minutes. Stir in the garlic and cook 30 seconds until fragrant.
4. Add the toasted buckwheat to the pan and stir to coat with fat and vegetables for 1–2 minutes.
5. Pour in the hot stock, add the bay leaf if using, and bring to a simmer. Season with 1 tsp salt and 1/2 tsp pepper.
6. Cover, reduce heat to low, and cook gently until the buckwheat has absorbed the liquid and is tender, about 12–15 minutes. Remove from heat and let stand, covered, 5 minutes.
7. Fluff the pilaf with a fork, discard the bay leaf, adjust seasoning to taste, and stir in a little extra butter or schmaltz if desired. Garnish with chopped parsley and serve warm.