Active Time

　　20 min

　　Total Time

　　35 min

　　In Russia and eastern Europe kasha is most often made into thick gruel. Instead, we turned the roasted buckwheat kernels into a fantastic side dish studded with butter-toasted walnuts and browned onion.

　　

Ingredients

Makes 4 (side dish) servings

　　1 cup coarse kasha (roasted buckwheat groats)

　　1 large egg, lightly beaten

　　2 cups boiling-hot water

　　3/4 teaspoon salt

　　1/2 teaspoon black pepper

　　3/4 cup walnuts (3 oz), coarsely chopped

　　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

　　

Step 1

Stir together kasha and egg until coated well, then cook 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. 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. Remove from heat and let stand, covered, 10 minutes.

　　

Step 2

While kasha cooks, toast walnuts in 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring frequently, 5 minutes. Transfer nuts to a plate, then add oil and remaining 1/2 tablespoon butter to skillet and heat over moderate heat until foam subsides. Add onion and thyme and cook, stirring occasionally, until softened and browned, about 15 minutes.

　　

Step 3

Stir kasha into onion along with walnuts, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.