Ingredients with Measurements:
- 1 cup buckwheat groats
- 2 cups water
- 1 tsp salt
- 1 cup pumpkin puree
- 1/2 cup chopped walnuts
- 1 tbsp olive oil
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp black pepper
Special equipment needed:
- Large saucepan with lid
- Wooden spoon
- Measuring cups and spoons
- Cutting board and knife
Step-by-step instructions:
1. Rinse the buckwheat groats in a fine mesh strainer and drain well.
2. In a large saucepan, combine the buckwheat groats, water, and salt. Bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the water is absorbed and the buckwheat is tender.
4. In a separate pan, heat the olive oil over medium heat. Add the chopped walnuts and cook for 2-3 minutes, or until lightly toasted.
5. Add the pumpkin puree, cinnamon, nutmeg, ginger, and black pepper to the pan with the walnuts. Stir to combine.
6. Add the pumpkin mixture to the cooked buckwheat and stir well to combine.
7. Serve hot, garnished with additional chopped walnuts if desired.
Time:
Preparation time: 5 minutes
Cooking time: 20-25 minutes
Temperature:
Cook over low heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 11g
Carbohydrates: 33g
Protein: 8g
Substitutions for ingredients:
- Instead of pumpkin puree, you can use butternut squash puree or sweet potato puree.
- Instead of walnuts, you can use pecans or almonds.
Variations:
- Add raisins or dried cranberries for a sweeter flavor.
- Add diced apples or pears for a fruity twist.
- Add cooked chicken or turkey for a protein boost.
Tips and tricks:
- Rinse the buckwheat groats well before cooking to remove any debris.
- Toasting the walnuts before adding them to the pumpkin mixture enhances their flavor.
- Use a wooden spoon to stir the buckwheat to prevent it from sticking to the pan.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Garbuzova Kasha with Walnuts in individual bowls or on a platter.
Garnishes:
Garnish with additional chopped walnuts or a sprinkle of cinnamon.
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 moisten it.
- If the buckwheat is too wet, cook it uncovered for a few more minutes to evaporate the excess water.
Food safety advice:
- Make sure to rinse the buckwheat well before cooking to remove any debris.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
Garbuzova Kasha with Walnuts is a traditional Ukrainian dish made with buckwheat groats and pumpkin puree.
Flavor profiles:
This dish has a nutty, earthy flavor with a hint of sweetness from the pumpkin and spices.
Serving suggestions:
Serve hot as a main dish or 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