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Kasha Pilaf a/k/a Buckwheat Groats Pilaf, with an egg on top for extra protein.

Kasha Pilaf

"Kasha, a high-fiber, lysine-rich grain made from buckwheat groats, is common throughout Eastern Europe. It has a distinctive earthy flavor, so some people consider it an acquired taste, but many of us at Moosewood like it a lot.  Like rice, kasha can be eaten plain alongside a juicy main dish such as beans or sautéed vegetables, but it has the advantage of being quick-cooking - a mere 15 minutes and it's ready.

This savory pilaf can stand on its own as a side dish or serve as a first-class stuffing for tomatoes, bell peppers, or winter squash."

Course Main Course
Keyword Kasha
Total Time 45 minutes
Author From Moosewood Restaurant Low-Fat Favorites by The Moosewood Collective


  • 1-¼ cups chopped onions
  • 1 cup diced celery
  • 4 garlic cloves, minced or pressed
  • 1 tablespoon canola or other vegetable oil (I used EVOO)
  • 1 cup kasha (buckwheat groats)
  • 1-⅓ cups water
  • 1 cup peeled and diced carrots
  • 2 cups sliced mushrooms
  • ¼ cup dry red wine (I used water)
  • 2 tablespoons soy sauce
  • 2 tablespoons chopped fresh dill (2 teaspoons dried)
  • ground black pepper to taste
  • garnish with a few fresh dill or parsley sprigs
  • garnish with tomato wedges


  1. In a large skillet saute the onions, celery and garlic in the oil for about 10 minutes, until the onions are translucent.

  2. Add the kasha and saute for another minute to lightly toast it.

    Added the kasha to toast for one minute after sauteing onion, garlic, and celery.
  3. Pour in the water, add the carrots, cover, and simmer for 5 minutes.

  4. Add the mushrooms, red wine, any sauce and dill.   Cover and cook on low heat until the liquid is absorbed and the kasha and vegetables are tender, about 10 minutes.

    Substituted red cabbage for the mushrooms in the Kasha Pilaf recipe.
  5. Add pepper to taste.  Served garnished with dill or parsley sprigs and tomato wedges.