Kasha With Browned Onions And Walnuts

Total Time: 28 mins Preparation Time: 3 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 cup coarse dried kasha (roasted buckwheat groats)
• 2 cups boiling-hot water
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup walnuts, coarsely chopped (3 oz)
• 1 1/2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium onion, coarsely chopped
• 2 teaspoons fresh thyme leaves
• 3 tablespoons chopped fresh flat-leaf parsley

Recipe

• 1 cook kasha in a dry 3 1/2- to 4-quart heavy saucepan over moderate heat, stirring constantly, until grains smell toasty and begin to separate, about 2 minutes.
• 2 add boiling-hot water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, over low heat until kasha is barely tender and most of water is absorbed, about 12 minutes.
• 3 remove from heat and let stand, covered, 10 minutes.
• 4 while kasha cooks, toast walnuts in 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring frequently, 5 minutes.
• 5 transfer nuts to a plate.
• 6 add oil and remaining 1/2 tablespoon butter to skillet and heat over moderate heat until foam subsides.
• 7 add onion and thyme and cook, stirring occasionally, until softened and browned, about 15 minutes.
• 8 stir kasha into onion along with walnuts, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.