Ingredients with Measurements:
- 1 cup buckwheat groats
- 2 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 bay leaf
- 1 tablespoon butter
Special equipment needed:
- Large saucepan with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the buckwheat groats in cold water and drain.
2. In a large saucepan, heat the vegetable oil over medium heat.
3. Add the chopped onion and minced garlic to the saucepan and sauté until translucent.
4. Add the buckwheat groats to the saucepan and stir to combine with the onion and garlic.
5. Add the water, salt, black pepper, and bay leaf to the saucepan and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a lid.
7. Simmer the kasha for 20-25 minutes, or until the water is absorbed and the buckwheat is tender.
8. Remove the bay leaf and stir in the butter until melted.
9. Serve hot.
Time:
Preparation time: 5 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat: 8g
Carbohydrates: 24g
Protein: 5g
Fiber: 4g
Sodium: 600mg
Substitutions for ingredients:
- Vegetable oil can be substituted with olive oil or canola oil.
- Butter can be substituted with margarine or coconut oil.
Variations:
- Add chopped mushrooms to the sautéed onion and garlic for a mushroom-flavored kasha.
- Add raisins or dried cranberries to the kasha for a sweet and savory flavor.
- Add chopped nuts, such as almonds or walnuts, to the kasha for a crunchy texture.
Tips and tricks:
- Rinse the buckwheat groats thoroughly to remove any debris or dust.
- Use a wooden spoon to stir the kasha to prevent it from sticking to the saucepan.
- Add more water if the kasha is not fully cooked after 25 minutes.
Storage instructions:
Store leftover kasha in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kasha in the microwave or on the stovetop with a splash of water to prevent it from drying out.
Presentation ideas:
Serve the kasha in a bowl or on a plate with a sprinkle of chopped parsley or chives on top.
Garnishes:
Chopped parsley or chives
Pairings:
Uglichsky Kasha pairs well with roasted chicken or beef.
Suggested side dishes:
Roasted vegetables, such as carrots or Brussels sprouts
Troubleshooting advice:
If the kasha is too dry, add more water and continue to simmer until fully cooked.
Food safety advice:
Make sure to rinse the buckwheat groats thoroughly before cooking to remove any debris or dust.
Food history:
Uglichsky Kasha is a traditional Russian dish made with buckwheat groats, which have been a staple in Russian cuisine for centuries.
Flavor profiles:
Uglichsky Kasha has a nutty and earthy flavor with a hint of sweetness from the onion and garlic.
Serving suggestions:
Serve Uglichsky Kasha as a side dish with roasted chicken or beef.
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