This dish was a hit at our Russian Club's russkiy uzhin (Russian dinner)!
However, that may have been because I used the amount of butter the
original recipe called for (6 Tbs).
Kasha and Mushrooms
4 c. broth - essential to keeping the kasha from tasting like cardboard
2 c. kasha (buckwheat groats)
1/4 lb mushrooms, sliced (I used 1/2 lb)
1 tsp. salt
1 Tbs. chopped parsley (I didn't use it)
1 Tbs. chopped dill
Cook kasha by bringing it and the broth to a boil. Turn the heat down,
cover the pot, and simmer for 12 to 15 minutes, until the broth has been
absorbed. "Saute" the mushrooms in a non-stick pan or in some broth.
Combine kasha, mushrooms, and salt. Place in non-stick or "greased"
casserole dish and bake at 300 degrees for 10 minutes. Sprinkle with dill
and parsley. Serve with fat-free sour cream, if desired.