Kasha, Potato, and Carrot Casserole with Mushroom Gravy

Ingredients

• 1 cup raw whole buckwheat groats
• 1 tablespoon olive oil
• 1 onion, diced
• 2 potatoes, diced
• 2 carrots, diced
• 1 tablespoon minced fresh thyme, or 3/4 teaspoon dried
• 3/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 1/4 cups boiling water
• 1/4 cup minced fresh parsley
Mushroom Gravy
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 cup sliced mushrooms
• 1 clove garlic, minced
• 1 tablespoon nutritional yeast flakes
• 1 tablespoon flour
• 1 cube vegetable bouillon or vegetarian chicken-flavored bouillon
• 1 1/2 cups potato cooking water or water
• Sea salt and black pepper to taste

Instructions

1. Preheat oven to 350ºF. Oil a 2-quart casserole dish. Toast buckwheat in dry skillet until golden. Pour into casserole dish. Heat oil in skillet over medium-low heat. Add onion and sauté 5 minutes. Stir in potatoes and carrots. Sauté 5 minutes. Pour vegetables into casserole dish. Sprinkle salt and pepper over vegetables. Pour boiling water into dish. Cover and bake 30 minutes or until water is absorbed and potatoes are tender. Fluff with fork. Sprinkle parsley over top.
2. Makes 6 servings
Mushroom Gravy
3. Heat oil in saucepan. Stir in onion, mushrooms, and garlic. Sauté 10 minutes over medium-low heat until mushrooms are juicy and onion is soft. Stir in nutritional yeast and flour until mushrooms are coated. Add bouillon and liquid. Bring to boil and simmer, stirring occasionally, until gravy thickens (about 10 minutes). Season to taste.
4. Makes 2 cups