Ingredients with Measurements:
- 1 cup buckwheat groats
- 2 cups water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon honey
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet
- Medium saucepan with lid
Step-by-step instructions:
1. Rinse the buckwheat groats in a fine-mesh strainer and transfer to a medium saucepan. Add 2 cups of water and 1 teaspoon of salt. Bring to a boil over high heat, then reduce the heat to low and cover the saucepan with a lid. Cook for 15-20 minutes, or until the water is absorbed and the buckwheat is tender.
2. While the buckwheat is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for 15-20 minutes, or until the onions are caramelized and golden brown.
3. Add 2 tablespoons of butter, 1 tablespoon of honey, and 1/4 teaspoon of black pepper to the skillet with the onions. Stir until the butter is melted and the onions are coated in the honey-butter mixture.
4. Once the buckwheat is cooked, fluff it with a fork and transfer it to the skillet with the caramelized onions. Stir to combine and cook for 2-3 minutes, or until the buckwheat is heated through and the flavors are combined.
5. Remove from heat and stir in 1/4 cup of chopped fresh parsley.
- Time:
Preparation time: 5 minutes
- Cooking time: 35-40 minutes
Temperature:
- Medium heat
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 310
- Fat: 14g
- Carbohydrates: 42g
- Protein: 7g
- Fiber: 6g
- Sugar: 8g
Substitutions for ingredients:
- Buckwheat groats can be substituted with quinoa or brown rice.
- Olive oil can be substituted with vegetable oil or coconut oil.
- Honey can be substituted with maple syrup or agave nectar.
- Butter can be substituted with vegan butter or ghee.
Variations:
- Add chopped walnuts or pecans for a crunchy texture.
- Add dried cranberries or raisins for a sweet and tangy flavor.
- Add crumbled feta cheese or goat cheese for a creamy texture.
Tips and tricks:
- Rinse the buckwheat groats before cooking to remove any debris or dirt.
- Use a non-stick skillet to prevent the onions from sticking to the bottom of the pan.
- Cook the onions over low heat to prevent burning and ensure even caramelization.
- Use fresh parsley for the best flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl or on a plate.
- Garnish with additional fresh parsley or chopped nuts.
Garnishes:
- Fresh parsley
- Chopped nuts
Pairings:
- Serve with roasted vegetables or a side salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Mixed greens salad with balsamic vinaigrette
Troubleshooting advice:
- If the buckwheat is too dry, add a splash of water or vegetable broth to the skillet while cooking.
- If the onions are burning, reduce the heat and add a splash of water to the skillet.
Food safety advice:
- Ensure that the buckwheat is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Buckwheat is a staple food in many Eastern European countries, including Russia and Ukraine.
Flavor profiles:
- Nutty, earthy, sweet, and savory.
Serving suggestions:
- Serve as a main dish or a side dish.
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