This ingenious little recipe is from Hetty McKinnon of Arthur Street Kitchen. It’s gluten free, packed with fibre and brimming with deep earthy flavours thanks to both our Umami Rich Mushroom Stock and the kasha. To avoid turning the kasha to mush (kasha-strophe?) Hetty recommends coating the groats “in olive oil first (to aid separation when cooked) and gradually added the liquid, a little at a time (much like risotto, with less stirring) until the grains tasted soft enough to eat. The result is a mighty kasha salad, with a unique texture and earthy flavour, which simply bursts with the deep umami goodness of mushrooms.”
- 400g kasha (buckwheat)
- 2-3 tbsp extra virgin olive oil
- 1L of The Stock Merchant Mushroom Stock
- 4 cups of wild mixed mushrooms
- 1 clove of garlic, minced
- 30g of butter
- 1 bunch of rainbow chard, sliced thinly with stalks
- 4 radishes, very finely sliced
- Juice of 1/2 a lemon
- Sea salt and black pepper
- Coat the kasha grain in a drizzle of olive oil and ½ teaspsoon of sea salt. Combine well to coat the grains
- In a large shallow frypan, add the kasha and cook for 20 seconds. Then add a little stock, stir and allow to simmer on low-medium heat. When the liquid has been absorbed, add more stock and continue to do this until the kasha has softened enough to eat. Don’t let it cook too long as it will turn to mush. Place the kasha into a bowl.
- In the same frypan, add some olive oil and garlic and cook for 30 seconds. Add the mushrooms, season with sea salt and black pepper and cook until all the mushroom juices have evaporated. Add the chard stalks to the mushrooms and cook for 60 seconds. Finally, add the chard leaves and cook for another 30 seconds or so, just enough to wilt the leaves. Take off the heat, and add the butter to the mushrooms and chard, allowing it to melt through the mixture.
- To serve, combine the kasha with the mushrooms, chard, herbs and radishes. Squeeze over some lemon juice, another drizzle of olive oil and season with a little sea salt and black pepper.
See the original recipe here.