Serves 6
30 min
Kasha with Red Onion, Sage and Currants
Recipe GLPR6d452305c0b525
A hearty Eastern European grain dish featuring toasted buckwheat groats tossed with caramelized red onions, fresh sage, and tart dried currants, finished with a touch of balsamic vinegar. Light yet satisfying, this vegetarian main course celebrates simple ingredients with warm spice and vibrant flavor.
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Ingredients
1 cup coarse kasha (buckwheat groats)
2 egg whites
¼ cup extra-virgin olive oil
2 medium red onions, cut into 1/4-inch wedges
1 tablespoon fresh sage leaves, thinly sliced
1 tablespoon kosher salt
2 cups hot water
1 tablespoon balsamic vinegar
¼ cup dried currants
Directions
In a medium bowl, whisk together the egg whites until frothy. Add the coarse kasha and stir well to coat all the grains evenly with egg.
Heat a large, dry skillet over medium-high heat. Pour in the egg-coated kasha and stir constantly for 3 to 4 minutes, until the grains are lightly toasted and the egg is set. The mixture will be crumbly.
Pour the hot water into the skillet and stir to combine. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 8 to 10 minutes, until the water is absorbed and the kasha is tender. Remove from heat and set aside.
While the kasha cooks, heat the olive oil in another large skillet over medium heat. Add the red onion wedges and stir occasionally for 10 to 12 minutes, until the onions are soft and caramelized with golden-brown edges.
Stir the sage leaves into the caramelized onions and cook for 30 seconds until fragrant. Add the dried currants and balsamic vinegar, and stir to combine.
Transfer the cooked kasha to the skillet with the onion mixture. Add the kosher salt and toss everything together gently until evenly combined. Taste and adjust seasoning if needed. Serve warm.
