Buckwheat Pilaf with Mushrooms and Caramelized Onions

I think of buckwheat as the most savory of all grains. Get the whole-grain, roasted variety for this recipe—it’s called kasha and it comes already roasted to bring out its deep nutty flavor. Mushrooms bump up the umami even further in this easy pilaf, and caramelized onions add depth and richness. Caramelized Onions Makes 2 1/2 cups The salt is important in this recipe, so don’t omit it. It helps the onions give up their liquid so they cook down properly and caramelize. Low-sodium vegetable broth Makes about 2 Quarts This broth contains a fairly low level of sodium. It is comparable to store-bought low-sodium vegetable broth, low-sodium bouillon, and reduced-sodium Better Than Bouillon. If you use a full-sodium, store-bought broth in the recipes in this book, you may need to reduce the amount of salt and/or other salty ingredients.

Cuisine

Modern

Course

Side Dish

Difficulty

Medium

Duration

30-60 min

Diet

Vegan

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 6 servings, avocado oil, bay leaves, black peppercorns, caramelized onions, celery stalks, chopped parsley, Coco Morante, contributed, cremini, extra-virgin olive oil, fine sea salt, flat-leaf parsley, freshly ground black pepper, garlic, large carrots, large yellow onion, low sodium vegetable broth, medium, modern, nutritional yeast, pressure cook, sauté, side dish, tomato paste, vegan, water, whole roasted buckwheat groats, yellow onions

Servings

6 Servings

Ingredients

1/4 cup avocado oil
2 lbs yellow onions
1 tsp fine sea salt
1 tablespoon extra-virgin olive oil
1 large yellow onion
4 cloves garlic
2 large carrots
4 celery stalks
2 tsp fine sea salt
2 tbsp tomato paste
2 tbsp nutritional yeast
8 cups Water
1 tsp black peppercorns
2 bay leaves
3 oz flat-leaf parsley
2 tbsp extra-virgin olive oil
2 cloves garlic
8 oz cremini
1/2 tsp fine sea salt
1 3/4 cups low sodium vegetable broth
1 1/2 cups whole roasted buckwheat groats
1/2 cup caramelized onions
1/2 tsp freshly ground black pepper
1 tbsp chopped parsley

Instructions

Select the High Sauté setting on the Instant Pot (the timer will default to 30 minutes), add the oil, and heat for 1 minute. Add the onions and salt and stir with a wooden spoon, separating the onion layers and coating the slices with the oil. Cover the pot with the glass lid and let the onions sweat, without stirring, for 10 minutes.
Uncover the pot and, wearing a heat-resistant mitt, hold the rim of the inner pot in place while you stir the onions vigorously, using the spoon to nudge loose any browned bits from the bottom of the pot. Leave the pot uncovered and set a timer for 4 minutes. Stir the onions vigorously again, making sure to nudge loose any browned bits. Set the timer for 3 minutes, then stir the onions vigorously again and continue to stir them at 2-minute intervals until the 30-minute Sauté cooking program has ended. Wearing heat-resistant mitts, lift out the inner pot.
The onions can be used right away, stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months.
Select the Sauté setting on the Instant Pot, add the oil, and heat for 1 minute. Add the onion, garlic, carrots, celery, and salt. Sauté for about 10 minutes, until the vegetables give up some of their liquid and begin to brown just a bit. Stir in the tomato paste and nutritional yeast, then add 1 cup of the water and use a wooden spoon to nudge loose any browned bits from the bottom of the pot. Add the peppercorns, bay leaves, parsley, and remaining 7 cups water, making sure not to fill the pot more than two-thirds full.
Secure the lid and set the Pressure Release to Sealing. Press the Cancelbutton to reset the cooking program. Then select the Soup/Broth setting and set the cooking time for 10 minutes at High pressure. (The pot will take about 20 minutes to come up to pressure before the cooking program begins.)
Place a wire-mesh strainer over a large stainless-steel bowl. For a clearer broth, line the strainer with a double layer of cheesecloth.
When the cooking program ends, let the pressure release naturally for 30 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, wearing heat-resistant mitts, lift out the inner pot and pour the broth through the prepared strainer into the bowl. Discard the vegetables. Let the broth cool to room temperature. (To speed the cooling process, set the bowl in a larger bowl containing an ice bath.)
The broth can be used right away, stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 6 months.
Select the Sauté setting on the Instant Pot, add the oil and garlic, and heat for 2 minutes, until the garlic is bubbling. Add the mushrooms and salt and sautéfor 3 minutes, until the mushrooms are wilted. Stir in the broth, using a wooden spoon to nudge any browned bits from the bottom of the pot. Stir in the buckwheat, onions, and pepper, making sure all of the buckwheat is fully submerged in the broth.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Manual or Pressure Cook setting and set the cooking time for 15 minutes at High pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and use a fork to fluff the buckwheat. Spoon onto plates, garnish with parsley, and serve warm.

Notes

If you can only find raw buckwheat oats, toast them in a dry skillet for a few minutes over medium heat to bring out their aroma.
If you have not already caramelized a batch of onions (start this recipe by sautéing 1 onion, thinly sliced, in the olive oil for 8 minutes before adding the garlic and mushrooms and continuing with the recipe. The onions will not be fully caramelized, but the pilaf will still come out delicious.

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