Ingredients with Measurements:
- 1 cup buckwheat groats
- 2 cups water
- 1 cup pumpkin puree
- 1/2 cup dried apricots, chopped
- 1/2 cup raisins
- 1/4 cup honey
- 1/4 cup chopped walnuts
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
Special equipment needed:
- Medium saucepan with lid
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse the buckwheat groats in a fine-mesh strainer and drain well.
2. In a medium saucepan, bring the water to a boil.
3. Add the buckwheat groats, pumpkin puree, dried apricots, raisins, honey, salt, cinnamon, and nutmeg to the boiling water.
4. Stir well to combine all the ingredients.
5. Reduce the heat to low and cover the saucepan with a lid.
6. Simmer the kasha for 20-25 minutes, stirring occasionally, until the water is absorbed and the buckwheat is tender.
7. Remove the saucepan from the heat and let the kasha rest for 5 minutes.
8. Fluff the kasha with a fork and stir in the chopped walnuts.
9. Serve the garbuzova kasha warm.
- Time:
Preparation time: 5 minutes
- Cooking time: 25 minutes
Temperature:
- Low heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 330
- Fat: 8g
- Carbohydrates: 62g
- Fiber: 7g
- Protein: 8g
Substitutions for ingredients:
- You can use any dried fruits you like instead of apricots and raisins.
- You can use maple syrup or agave nectar instead of honey.
- You can use pecans or almonds instead of walnuts.
Variations:
- You can add some chopped apples or pears to the kasha for extra sweetness and texture.
- You can use coconut milk instead of water for a creamier texture.
- You can add some grated ginger or orange zest for extra flavor.
Tips and tricks:
- Rinse the buckwheat groats well to remove any dirt or debris.
- Use a wooden spoon to stir the kasha to prevent it from sticking to the bottom of the saucepan.
- Let the kasha rest for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- You can store any leftover kasha in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the kasha, add a splash of water or milk to the saucepan and heat over low heat until warmed through.
Presentation ideas:
- Serve the garbuzova kasha in individual bowls or plates.
- Garnish with some extra chopped walnuts and a drizzle of honey.
Garnishes:
- Chopped walnuts
- Honey
Pairings:
- This kasha pairs well with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Toasted bread
Troubleshooting advice:
- If the kasha is too dry, add a splash of water or milk to loosen it up.
- If the kasha is too wet, remove the lid and let it cook for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to rinse the buckwheat groats well to remove any dirt or debris.
- Store any leftover kasha in the refrigerator and consume within 3 days.
Food history:
- Garbuzova kasha is a traditional Ukrainian dish made with buckwheat groats and pumpkin puree.
Flavor profiles:
- This dish has a sweet and nutty flavor with a hint of cinnamon and nutmeg.
Serving suggestions:
- Serve the garbuzova kasha as a breakfast or dessert dish.
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Region: Russian