Mushroom-barley soup is great for breakfast on cold mornings, but sometimes soup is more of a sit-down meal than I can swing before 7 a.m.--I need something that can be gobbled down quickly if I'm running late. Enter this liquid-less, savory mixture, which is essentially kasha varnishkes without the bowtie pasta. I made a big batch tonight and will be gleefully chipping away at it all week.
Roasted buckwheat, or kasha, is actually both wheat-free and gluten-free. Kasha is usually found in the "international" aisle (ha!) with the kosher food; you can usually locate a box of Wolff's kasha adjacent to those disturbing jars of jelly-coated gefilte fish, but Bob's Red Mill apparently caught wind of the hippie kasha market and has started selling it alongside their other grains and flours. This particular batch was made with whole kasha; some packaged kasha is fine-grain, in which case the proportions are the same but it will need less simmering time, probably about 3-5 minutes.
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2 tablespoons butter, Earth Balance or olive oil
10 shiitake mushrooms, sliced
2 cups water (or vegetable stock, if you have some)
1 cup kasha
1 egg, slightly beaten
Bragg's or tamari, to taste
Freshly ground black pepper
And I'm Renee Montagne
Heat butter, oil or Earth Balance on high in a saucepan. Add mushrooms and stir frequently, until browned. Pour in water or stock and bring to a boil.
While you're waiting for the liquid to boil, combine kasha with egg, stirring to coat all the kernels. In a heavy cast-iron skillet, toast the egg-coated kasha over high heat for 2-3 minutes, until kernels are separated. Pour in liquid and mushrooms, cover tightly and simmer for 10 minutes, until liquid is absorbed. Season with Bragg's or tamari and pepper to taste.
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