[4/8] buckwheat groats

[moominmolly]

Seriously. Buckwheat. It seems to do this thing when I cook it, where it boils and boils and boils while I putter around the kitchen, then I blink and PZAM! all of a sudden it slurps up all the water and then it is hot and delicious and ready. Totally my new favorite grain. Today, D made delicious rich sauteed mushrooms and we ate them over buckwheat for dinner, and my belly is still happy.

Comments

[pxr5.livejournal.com]

Does buckwheat groat + mushroom = kasha in your world?

I make kasha with buckwheat groat, mushroom, onion and an egg. (with a nice helping of bowtie pasta ("varnishka") thrown in :-) for good measure.) mmmm, good warming winter food.

[pekmez.livejournal.com]

That sounds like the recipe I use in Sundays at Moosewood, which is quite fabulous!

[moominmolly.livejournal.com]

Is that what kasha is? No! I didn't even know that buckwheat + mushroom was a thing until people commented in this post that it was. :) Your dish sounds awesome!

[pxr5.livejournal.com]

Yep, that's what Kasha is. Normally served with a gravy, but I'm not really a gravy hound, so I skip it.

Actual recipe:

toast buckwheat groats in a fry pan for a minute or so. Then add an egg (mixed up). Keep toasting until egg is mostly dry.

(You can choose to saute the onion and mushroom now, if you want. I tend to skip and just throw them in with the stock.)

Transfer buckwheat and egg over to a stockpot. Add appropriate amounts of your favorite liquid (I tend to use chicken stock, plus a bunch of pepper) plus veggies if you didn't saute earlier.

cover, cook.

Make pasta separately. Try to time it so that the pasta finishes when the buckwheat is done cooking.

Mix two together. Nosh until you are full :-)

[harimad.livejournal.com]

There's a reason it's a classic combination. Also, both are so quintessentially Russian one can hardly imagine them not being a dish.