Kasha And Cremini Mushrooms

• 1 1/2 cups dried kasha, medium granulation
• 2 teaspoons olive oil
• 8 ounces cremini mushrooms, sliced
• 1 onion, chopped
• 1 cup vegetable broth
• 2 cups water
• 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
• 1/4 teaspoon ground pepper
• 1/2 red bell pepper, diced (capsicum)
• 1 tablespoon fresh parsley, chopped

1. In a heavy frying pan, toast the kasha, stirring until darkened slightly (2 - 3 minutes) over medium heat. Remove from heat.
2. In a large nonstick frying pan, heat the olive oil over medium heat. Add mushrooms and onion and saute until softened (3 - 5 minutes).
3. In a small saucepan, bring broth and water to a boil. Add to mushroom mixture and stir in kasha, thyme, and pepper. Reduce heat to low, cover and simmer until kasha is just tender but all liquid is absorbed (8 - 10 minutes).
4. To serve, stir in bell pepper and parsley.

kasha, olive oil, cremini mushrooms, onion, vegetable broth, water, fresh thyme, ground pepper, red bell pepper, fresh parsley

Taken from www.food.com/recipe/kasha-and-cremini-mushrooms-197768 (may not work)