Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups (270 g) buckwheat groats (kasha)
- 3 cups (720 ml) low-sodium vegetable broth or water
- 2 medium yellow onions (about 450 g), thinly sliced
- 1 lb (450 g) mixed mushrooms, sliced
- 3 cloves (12 g) garlic, minced
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 bay leaf; 1 tsp fresh thyme (or 1/4 tsp dried)
- 1 1/4 tsp kosher salt; 1/2 tsp black pepper
- 1/3 cup (15 g) chopped fresh dill
- Optional: 1/4 cup (60 ml) dry white wine or 1 tbsp soy sauce
Do This
- 1. Heat broth to a bare simmer; slice onions and mushrooms.
- 2. In a wide pot, cook onions in 1 tbsp oil with a pinch of salt over medium-low until deep golden, 12–15 minutes; transfer to a bowl.
- 3. Add 1 tbsp oil, raise heat to medium-high, brown mushrooms 6–8 minutes; season with salt.
- 4. Stir in buckwheat; toast 2–3 minutes. Add garlic and thyme; cook 30 seconds. Deglaze with wine (optional).
- 5. Return onions; add bay leaf, hot broth, 1 tsp salt, and pepper. Boil, then cover and simmer on low 14–16 minutes.
- 6. Off heat, rest 10 minutes. Fluff in butter and dill. Adjust seasoning and serve.
Why You’ll Love This Recipe
- Nutty, toasty buckwheat meets deeply caramelized onions and meaty mushrooms for cozy, satisfying flavor.
- One-pot, weeknight-friendly technique with simple pantry staples and fresh dill to brighten.
- Naturally vegetarian, easily made dairy-free or vegan, and hearty enough to serve as a main.
- Great make-ahead grain that reheats beautifully and pairs with nearly any vegetable or protein.
Grocery List
- Produce: Yellow onions, mixed mushrooms (cremini/shiitake/oyster), garlic, fresh dill, fresh thyme (optional), lemon (optional)
- Dairy: Unsalted butter (or plant-based butter for vegan)
- Pantry: Buckwheat groats (kasha), vegetable broth, olive oil, bay leaf, kosher salt, black pepper, dry white wine or soy sauce (optional)
Full Ingredients
Buckwheat & Liquid
- 1 1/2 cups (270 g) buckwheat groats (kasha), preferably roasted
- 3 cups (720 ml) low-sodium vegetable broth (or water)
- 1 1/4 teaspoons kosher salt, divided (adjust to taste if using salted broth)
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
Mushrooms & Aromatics
- 2 tablespoons (30 ml) olive oil, divided
- 2 medium yellow onions (about 1 lb/450 g), thinly sliced pole-to-pole
- 1 pound (450 g) mixed mushrooms (cremini, shiitake, oyster), sliced 1/4 inch (6 mm) thick
- 3 cloves (12 g) garlic, finely minced
- 1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme
Finish & Garnish
- 2 tablespoons (28 g) unsalted butter
- 1/3 cup (15 g) finely chopped fresh dill, plus extra for serving
- Optional brightener: 1 teaspoon lemon juice
Optional Flavor Boosts
- 1/4 cup (60 ml) dry white wine for deglazing, or 1 tablespoon soy sauce/tamari for added umami
Step-by-Step Instructions
Step 1: Prep vegetables and warm the broth
Bring the vegetable broth (or water) to a bare simmer in a small saucepan or kettle and keep it hot. Thinly slice the onions and mushrooms, mince the garlic, and chop the dill. Having hot liquid speeds up cooking and keeps the buckwheat grains fluffy.
Step 2: Slowly caramelize the onions
In a wide, heavy 3- to 4-quart pot or deep sauté pan with a tight-fitting lid, heat 1 tablespoon olive oil over medium-low. Add the onions and a small pinch of salt. Cook, stirring occasionally, until soft, jammy, and deep golden brown at the edges, 12–15 minutes. If the pan looks dry, add 1–2 teaspoons water to loosen any browned bits. Transfer onions to a bowl and set aside.
Step 3: Brown the mushrooms
Return the pot to medium-high heat and add the remaining 1 tablespoon olive oil. Add the mushrooms in an even layer. Let them cook undisturbed for 2–3 minutes to sear, then stir occasionally until well browned and their moisture has evaporated, 6–8 minutes total. Season with a pinch of salt and pepper.
Step 4: Toast the buckwheat and bloom aromatics
Add the buckwheat to the mushrooms and toast, stirring, until fragrant and a shade darker, 2–3 minutes. Stir in the garlic and thyme; cook 30 seconds until aromatic. If using, pour in the white wine to deglaze, scraping up any fond; simmer 30–60 seconds until mostly reduced. Return the caramelized onions to the pot and add the bay leaf.
Step 5: Simmer until tender and fluffy
Pour in the hot broth, 1 teaspoon kosher salt (reduce if using salted broth), and the remaining black pepper. Bring to a boil over medium-high, then reduce heat to low, cover tightly, and simmer until the liquid is absorbed and the grains are just tender, 14–16 minutes. Avoid lifting the lid during cooking.
Step 6: Rest, finish with butter and dill, and serve
Remove from heat and let the pilaf rest, covered, for 10 minutes to steam and set. Discard the bay leaf. Fluff with a fork, then fold in the butter and chopped dill until the grains glisten and the herbs are evenly distributed. Taste and adjust with more salt, pepper, or a squeeze of lemon (or a splash of soy sauce) if desired. Serve hot, with extra dill on top.
Pro Tips
- Hot liquid matters: Adding hot broth keeps the simmer steady and the grains separate.
- Don’t crowd mushrooms: If your pot is small, brown mushrooms in two batches for better color and flavor.
- Get real color on onions: Deeply caramelized onions deliver sweetness that balances buckwheat’s nuttiness.
- Let it rest: The 10-minute covered rest finishes steaming and prevents gummy grains.
- Already-roasted kasha? You can still toast it briefly to reawaken aroma; if you rinsed the grains, dry them well before toasting.
Variations
- Vegan version: Swap butter for 2 tablespoons olive oil or plant-based butter. Finish with extra dill and a drizzle of good olive oil.
- Porcini boost: Add 1/2 ounce (15 g) dried porcini soaked in 1 cup hot water. Strain and use the porcini soaking liquid as part of the broth; chop and add the porcini with the mushrooms.
- Buckwheat-and-egg supper: Top bowls with a soft-fried or poached egg and a spoon of sour cream for a classic, cozy touch.
Storage & Make-Ahead
Refrigerate cooled leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of water or broth, or microwave covered until hot, fluffing halfway. To freeze, portion into freezer-safe bags or containers for up to 2 months; thaw overnight in the fridge before reheating. The pilaf can be cooked 1 day ahead; stir in the butter and dill just before serving for the freshest flavor.
Nutrition (per serving)
Approximate for 1 of 4 servings: 410 calories; 12 g protein; 56 g carbohydrates; 11 g fat; 6 g fiber; 640 mg sodium (varies with broth and added salt).
