Ingredients with Measurements:
- 1 cup buckwheat groats
- 2 cups water
- 1 tablespoon butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
Special equipment needed:
- Large saucepan with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the buckwheat groats in a fine mesh strainer and drain well.
2. In a large saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
3. Add the buckwheat groats to the saucepan and stir to coat with the butter and onion mixture.
4. Add the water, salt, and black pepper to the saucepan and stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a lid.
6. Simmer the kasha for 20-25 minutes, or until the water is absorbed and the buckwheat is tender.
7. Remove the saucepan from the heat and let the kasha sit for 5 minutes.
8. Fluff the kasha with a wooden spoon and stir in the chopped parsley and dill.
Time:
Preparation time: 5 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 170
Total Fat: 4g
Saturated Fat: 2g
Cholesterol: 8mg
Sodium: 607mg
Total Carbohydrates: 30g
Dietary Fiber: 5g
Sugars: 1g
Protein: 6g
Substitutions for ingredients:
- Vegetable oil can be substituted for butter.
- Green onions can be substituted for onion.
- Cilantro can be substituted for parsley and dill.
Variations:
- Add cooked mushrooms or chopped nuts for extra flavor and texture.
- Use chicken or vegetable broth instead of water for a richer taste.
- Add cooked chicken or beef for a complete meal.
Tips and tricks:
- Rinse the buckwheat groats well to remove any bitterness.
- Sautéing the onion and garlic before adding the buckwheat adds extra flavor.
- Fluff the kasha with a wooden spoon to prevent it from becoming mushy.
Storage instructions:
Leftover kasha can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the kasha in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the kasha in a bowl or on a plate, garnished with fresh herbs.
Garnishes:
Fresh parsley, dill, or cilantro can be used as a garnish.
Pairings:
Chyorny Altai Kasha pairs well with roasted or grilled meats, such as chicken or beef.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts
- Steamed green beans or broccoli
- Salad with a vinaigrette dressing
Troubleshooting advice:
- If the kasha is too dry, add a little more water or broth.
- If the kasha is too wet, remove the lid and let it simmer for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to rinse the buckwheat groats well before cooking to remove any dirt or debris.
- Store leftover kasha in the refrigerator and consume within 3 days.
Food history:
Chyorny Altai Kasha is a traditional Russian dish made with buckwheat groats. Buckwheat is a staple food in Russia and is often used in savory dishes.
Flavor profiles:
Chyorny Altai Kasha has a nutty and earthy flavor, with hints of onion and garlic.
Serving suggestions:
Serve Chyorny Altai Kasha as a side dish or as a main dish with added protein.
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Region: Russian