Ingredients with Measurements:
- 1 cup buckwheat groats
- 2 cups water
- 1 cup pumpkin puree
- 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:
- Large saucepan with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the buckwheat groats in a fine mesh strainer and drain.
2. In a large saucepan, bring 2 cups of water to a boil.
3. Add the rinsed buckwheat groats to the boiling water and stir.
4. Reduce the heat to low, cover the saucepan with a lid, and simmer for 15-20 minutes, or until the water is absorbed and the buckwheat is tender.
5. In a separate bowl, mix together the pumpkin puree, raisins, honey, chopped walnuts, salt, cinnamon, and nutmeg.
6. Add the pumpkin mixture to the cooked buckwheat and stir until well combined.
7. Cover the saucepan with a lid and cook for an additional 5-10 minutes, or until heated through.
8. Remove from heat and let stand for 5 minutes before serving.
Time:
Preparation time: 5 minutes
Cooking time: 25-30 minutes
Temperature:
Low heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 300
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 160mg
Total carbohydrates: 56g
Dietary fiber: 6g
Sugar: 28g
Protein: 7g
Substitutions for ingredients:
- Buckwheat groats can be substituted with quinoa or brown rice.
- Pumpkin puree can be substituted with sweet potato puree.
- Raisins can be substituted with dried cranberries or chopped dates.
- Honey can be substituted with maple syrup or agave nectar.
- Chopped walnuts can be substituted with chopped pecans or almonds.
Variations:
- Add 1/2 cup of chopped apples or pears to the pumpkin mixture for added sweetness and texture.
- Substitute the raisins with dried apricots or figs for a different flavor.
- Add 1/4 cup of unsweetened coconut flakes to the pumpkin mixture for a tropical twist.
Tips and tricks:
- Rinse the buckwheat groats thoroughly to remove any debris or dirt.
- Use a fork to fluff the cooked buckwheat before adding the pumpkin mixture for a lighter texture.
- Toast the chopped walnuts in a dry skillet for a few minutes before adding them to the pumpkin mixture for a nuttier flavor.
Storage instructions:
Store any leftover Garbuzova Kasha with Raisins in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Garbuzova Kasha with Raisins in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Garbuzova Kasha with Raisins in individual bowls or on a platter garnished with additional chopped walnuts and a sprinkle of cinnamon.
Garnishes:
Chopped walnuts, cinnamon, and a dollop of whipped cream.
Pairings:
This dish pairs well with roasted chicken or turkey, grilled pork chops, or a simple green salad.
Suggested side dishes:
Roasted vegetables, steamed broccoli, or sautéed spinach.
Troubleshooting advice:
If the buckwheat is still crunchy after 20 minutes of cooking, add an additional 1/2 cup of water and continue to simmer until tender.
Food safety advice:
Make sure to store any leftover Garbuzova Kasha with Raisins in the refrigerator and consume within 3 days.
Food history:
Garbuzova Kasha is a traditional Ukrainian dish made with buckwheat groats and pumpkin. It is often served during the fall and winter months as a warming and comforting meal.
Flavor profiles:
This dish has a nutty and slightly sweet flavor with a hint of cinnamon and nutmeg.
Serving suggestions:
Serve the Garbuzova Kasha with Raisins as a main dish or as a side dish to complement your favorite protein.
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Region: Russian