1 cup kasha
1 cup chopped onions
lots of chopped garlic (at least 4 cloves worth or more to taste)
8 oz sliced mushrooms
1-2 packages baby spinach
Prepare Kasha the usual way: I just toast it, then steam it-add 1 cup kasha to 2 cups boiling water or vegetable broth and simmer about 7 minutes.
While that's cooking, sauté onion and garlic in olive oil or olive oil spray, add mushrooms and cook till done, then add spinach and stir a minute or two until wilted. Add a splash of wine, balsamic vinaigrette or Italian dressing and heat through.
Combine the two, and enjoy!
I called it mixed metaphor because the spinach part is kind of Italian and the kasha is Eastern European