Ingredients with Measurements:
- 1 cup of Omichka (Russian buckwheat groats)
- 2 cups of water
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 cup of mushrooms, sliced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 tablespoon of fresh parsley, chopped
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the Omichka in cold water and drain.
2. In a medium saucepan, bring 2 cups of water to a boil.
3. Add the Omichka to the boiling water and reduce the heat to low.
4. Cover the saucepan and let the Omichka simmer for 20-25 minutes or until tender.
5. In a separate pan, heat the olive oil over medium heat.
6. Add the chopped onion and minced garlic to the pan and sauté until the onion is translucent.
7. Add the sliced mushrooms to the pan and sauté until they are tender.
8. Season the mushroom mixture with salt and black pepper.
9. Once the Omichka is cooked, add the mushroom mixture to the saucepan and stir to combine.
10. Garnish with fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- None
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 172
- Fat: 4g
- Carbohydrates: 30g
- Protein: 6g
- Fiber: 4g
Substitutions for ingredients:
- You can substitute the olive oil with any other cooking oil.
- You can use any type of mushrooms that you prefer.
Variations:
- You can add other vegetables to the mushroom mixture, such as bell peppers or zucchini.
- You can add cooked chicken or beef to the dish for extra protein.
Tips and tricks:
- Make sure to rinse the Omichka before cooking to remove any dirt or debris.
- If the Omichka is not tender after 25 minutes, add a little more water and continue cooking until it is tender.
- You can add a splash of soy sauce or Worcestershire sauce to the mushroom mixture for extra flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, simply microwave the dish for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the Omichka with Mushrooms in a bowl or on a plate.
Garnishes:
- Garnish with fresh parsley or chopped green onions.
Pairings:
- This dish pairs well with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed broccoli
- Mixed green salad
Troubleshooting advice:
- If the Omichka is too dry, add a little more water to the saucepan and continue cooking until it is tender.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw ingredients to prevent cross-contamination.
Food history:
- Omichka is a traditional Russian dish made from buckwheat groats.
Flavor profiles:
- This dish has a nutty and earthy flavor from the Omichka and a savory flavor from the mushrooms.
Serving suggestions:
- Serve the Omichka with Mushrooms as a main dish for lunch or dinner.
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Region: Russian