We were happy to discover that orzo and kasha can be cooked together. When we added the rich flavor and texture of portabellas and walnuts, we knew we had a winner.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a large saucepan or skillet on medium-high heat, cook the onions and mushrooms in the oil with the garlic, thyme, and salt until the onions are translucent, about 8 minutes.
Step 2
In a bowl, lightly beat the egg. Add the kasha, stir to coat well, and add to the skillet and cook, stirring constantly, until the egg is dry, making sure to separate any clumps of kasha. Add the orzo and the boiling water, cover, reduce the heat to low, and simmer for about 15 minutes.
Step 3
When the kasha and orzo are tender, stir in the butter. Add salt and pepper to taste. Serve topped with sour cream and toasted walnuts.
Variations
Step 4
Add a chopped red bell pepper to the onions and mushrooms after they’ve been cooking for about 5 minutes.
Step 5
Almost any sautéed chopped vegetable can be incorporated into this dish—try whatever appeals to you or what you find in your refrigerator waiting to be used up. Maybe carrots or zucchini, green peas, a leafy green, or even asparagus.
Step 6
For a richer flavor, use half water and half vegetable broth. Omit the salt if the broth is salted.
Serving & menu ideas
Step 7
This warm, comforting dish cries out for a light, tangy accompaniment. We like it with Corn & Pepper Salad (page 207) or Beet Salad (page 209). For dessert, consider Apples Two Ways (page 191), Cherry Shortbread Crumble (page 265), or Riesling Roasted Pears (page 264).
