Kasha with Vegetables
Ingredients
- 2 Ounces dried shiitake mushrooms
- 1 Tablespoon extra-virgin olive oil
- 1 onion, coarsely chopped
- 1 large carrot, peeled and sliced
- 1 celery stalk, sliced
- 1 Cup toasted buckwheat groats (kasha)
- 1/2 Teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 Cup water or vegetable broth
- 1/2 Tablespoon finely chopped fresh flat-leaf parsley leaves
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