Kasha with mushrooms, part 2
This recipe is different from my other wheat berry recipes in that the kamut was pre-steamed and so cooked very quickly. Not sure at the moment how I would adjust it for regular wheat berries.
Ingredients
- Some vegetable oil
- Some butter
- 1 cup pre-processed kamut. (If the bag says it takes only 10 minutes to prepare, it's pre-processed. If you use unprocessed whole wheat, you will have to drastically expand the cooking time.)
- 8 oz sliced mushrooms
- 3/4 of a large, yellow onion
- some granulated garlic
- 24 oz of water
- 1 tsp salt
- 1/2 tsp pepper
- 1 tablespoon soy sauce
Method
- Put the vegetable oil and butter in the pan. Head to medium high.
- Add the onions. Cook till transucent.
- Add the mushrooms and then the garlic. Mix. Cook till softened.
- Add the kamut and the water. Do not cover.
- Add the salt, pepper and soy sauce.
- Slow boil until the loose liquid is gone.
Notes for next time
- This was too salty. Next time add the soy sauce and the pepper, then wait till 3/4 of the liquid is gone and taste to figure out how much salt too add.
- I like the beef broth version better.
- If I make this for vegetarian friends again, I think I'll add a cube of vegetable boullion.