A delicious gluten-free grain, protein-rich kasha (or buckwheat) has a reddish-brown color and robust, earthy flavor. If you like a little heat, a pinch of cayenne will oblige. If you’re vegan, simply leave out the eggs.
Kasha Breakfast Pilaf
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Ingredients
- 2 tablespoons olive oil
- 1 medium-large onion, chopped
- 3 cloves garlic, minced
- 3/4 pound mushrooms, sliced
- 2 medium red potatoes, scrubbed and cut into ½-inch cubes
- 1 cup kasha (toasted buckwheat)
- 2 cups boiling water
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 6 eggs
- 1/4 cup chopped fresh parsley
Instructions
- Heat oil in a 2-quart saucepan. Add onion, garlic, and mushrooms and sauté until onion is soft and most of the liquid is evaporated, 10–15 minutes. Add potatoes to onions, stir, and sauté 2 minutes. Add kasha to mixture and stir. Pour in boiling water, salt, and pepper. Turn heat to low. Cover pot and simmer 15 minutes.
- Prepare eggs to your liking (fried or scrambled).
- Fluff grains with a fork; stir in fresh parsley. Taste and adjust seasoning. Serve hot, topped with egg.
Recipe Notes
Nutrition Facts
Kasha Breakfast Pilaf
Amount Per Serving
Calories 180
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 2g
10%
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 186mg
62%
Sodium 276mg
12%
Total Carbohydrates 37g
12%
Dietary Fiber 5g
20%
Protein 13g
26%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 180 cal, 10g fat (4g mono, 3g poly, 2g sat), 186mg chol, 13g protein, 37g carb, 5g fiber, 276mg sodium
