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Kasha with Mushrooms

Kasha with Mushrooms


I’m giving kasha a comeback. Most people don’t like it because it is usually so often bland and dry, but it can be delicious and good for you! Try this recipe for a guarantee of a new liking for this food that will give you so much your body needs.

Serves 4


  • 3 ½ cups kasha
  • 4 ½ cups boiling water
  • 1 ½ teaspoons salt pink Himalayan
  • 3 onions, sliced
  • 1 box mushrooms, sliced
  • ¼ cup extra virgin olive oil
  • ¼ cup Balsamic vinegar
  • ¼ cup soy sauce
  • 2 tablespoons silan date honey
  • ¼ cup fresh thyme, stems removed


  1. Add half the olive oil to a large pot and heat. Add the kasha, one teaspoon of salt, and mix. Add the boiling water, cover, and simmer for 12 minutes. Drain any excess water.
  2. Add the remaining olive oil to a large skillet and sauté the onions for a couple of minutes. Add the remaining ingredients except the thyme and cook for 4 more minutes.
  3. Add to kasha, mix well and add the fresh thyme. Salt to taste.
Chef Zissie Spivak specializes in flavor. She has created a name for herself in the kosher culinary world by studying international cuisines and using the flavors to help people understand healthy cooking in the least intimidating way. She runs exclusive events and classes for her clients, but if you don't have the opportunity to have Chef Zissie as your own private chef, don't fret! On her website she provides daily meal plans with all relevant details, including shopping lists. Her recipes are unique, yet relatable; easy, yet impressive; healthy, yet bursting in flavor.
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