Ingredients with Measurements:
- 1 cup buckwheat groats
- 2 cups water
- 1 tablespoon butter
- 1 onion, chopped
- 1 carrot, grated
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 bay leaf
- 2 cups chicken or vegetable broth
Special equipment needed:
- Large saucepan with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the buckwheat groats in cold water and drain.
2. In a large saucepan, melt the butter over medium heat.
3. Add the chopped onion and grated carrot and sauté for 5 minutes until softened.
4. Add the buckwheat groats to the saucepan and stir to combine with the vegetables.
5. Pour in the water, broth, salt, black pepper, and bay leaf.
6. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a lid.
7. Simmer for 20-25 minutes until the liquid is absorbed and the buckwheat is tender.
8. Remove the bay leaf and fluff the kasha with a wooden spoon.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, and low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 220
Total fat: 5g
Saturated fat: 2g
Cholesterol: 10mg
Sodium: 700mg
Total carbohydrates: 37g
Dietary fiber: 6g
Protein: 8g
Substitutions for ingredients:
- Buckwheat groats can be substituted with quinoa or rice.
- Butter can be substituted with olive oil or coconut oil.
- Onion and carrot can be substituted with other vegetables such as celery or bell pepper.
- Chicken or vegetable broth can be substituted with water or bouillon cubes.
Variations:
- Add chopped mushrooms or bell pepper for extra flavor.
- Top with chopped herbs such as parsley or dill.
- Add cooked chicken or beef for a heartier meal.
- Use beef broth instead of chicken or vegetable broth.
Tips and tricks:
- Rinse the buckwheat groats before cooking to remove any debris.
- Sautéing the vegetables before adding the buckwheat adds extra flavor to the dish.
- Fluff the kasha with a wooden spoon to prevent it from becoming mushy.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kasha in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the kasha in individual bowls or on a platter. Garnish with chopped herbs or a dollop of sour cream.
Garnishes:
Chopped herbs such as parsley or dill, or a dollop of sour cream.
Pairings:
Altaysky Kasha pairs well with roasted or grilled meats, such as chicken or beef.
Suggested side dishes:
Serve with a side salad or steamed vegetables for a balanced meal.
Troubleshooting advice:
- If the kasha is too dry, add a splash of broth or water and stir to combine.
- If the kasha is too mushy, reduce the cooking time or use less liquid.
Food safety advice:
Ensure that the chicken or vegetable broth is heated to a safe temperature before adding it to the saucepan.
Food history:
Altaysky Kasha is a traditional Russian dish made with buckwheat groats. It is often served as a side dish or a main course.
Flavor profiles:
Altaysky Kasha has a nutty and earthy flavor with a slightly chewy texture.
Serving suggestions:
Serve hot as a side dish or a main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Russian