Number of servings : 4
Type of meal : | Side Dishes | Side Dishes
Special diet :
1 tbsp (15 mL) olive oil
2 large onions, halved and thinly sliced
2 tsp (10 mL) sugar
12 oz (375 g) shiitake mushrooms, stems discarded and caps thickly sliced
1/2 tsp (2 mL) rubbed sage
1/2 tsp (2 mL) pepper
1 cup (250 mL) whole-grain kasha
1 cup (250 mL) water
3/4 cup (175 mL) carrot juice
3/4 tsp (3 mL) salt
- Heat oil in large skillet over medium-high heat. Add onions, sprinkle with sugar, and cook, stirring frequently, until onions are golden brown and tender, about 15 minutes.
- Add mushrooms, sage, and pepper and cook, stirring frequently, until mushrooms are tender, about 5 minutes.
- Meanwhile, place kasha in medium skillet over medium heat and cook, stirring frequently, until lightly toasted, about 5 minutes.
- Combine water, carrot juice, and salt in medium saucepan over medium heat and bring to boil. Add kasha, cover, and cook until tender, about 10 minutes. Fluff with a fork, then transfer to pan with onion mixture and toss together to combine.