Toast the kasha grains in a large frying pan for 2 -3 minutes or until the grains start to give off an aroma and start to turn light brown but not black!
Turn the heat off and carefully add the stock and stir as it will start to spit. Cover with a lid and leave for 10 minutes.
In a separate frying pan heat the oil. Sauté onion, brown sugar and garlic on a low light until they are soft and golden keeping the saucepan lid on. This will take about 20 minutes.
Add the parsley and cook for a further minute. Season well with salt and freshly ground black pepper.
Stir the caramelised onions into the cooked kasha and heat gently together until hot.
Serve immediately with sprigs of fresh parsley.
*Some Kosher products may be available in limited stores.
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