Grains

Russian buckwheat kasha with mushrooms

 Buckwheat has always been a popular grain in Russia. It was brought in 7th century from Greece and soon became  extremely popular. Buckwheat was new and unknown grain in Russia, so it was called “Greek grain” or shortly “grechka”. It’s not a surprise why buckwheat was very beloved in old Russia: peasants called it “mother”, they grown it in a large amounts, so it was cheap and affordable grain. Moreover, it’s cooked quickly and has a high nutritional value – a plate of buckwheat kasha (porridge) for breakfast can keep you full for a long time. Buckwheat porridge was a favorite meal not only among peasants, it was also cooked for upper classes but with plenty of butter or sour cream. 
 Nowadays, there are lots of recipes with buckwheat, it’s cooked with milk and eaten for breakfast or as a side dish for meat like beefstroganov. Buckwheat porridge with fried onion and mushrooms is a popular dish in Russia, especially during the Great Lent when grains, vegetables and mushrooms become the main foods.
Russian Buckwheat Kasha
  Hope all lovely bloggers partying at Fiesta Friday will like this Russian buckwheat porridge, it contains vitamins, healthy organic acids and oils! Enjoy! 🙂

Russian buckwheat kasha with mushrooms

  • Servings: 2
  • Difficulty: easy
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During the Great Lent or for vegetarian option omit the butter or substitute it with any veg.oil 
IngredientsBuckwheat Kasha (porridge)
200ml buckwheat
400ml water
1 tsp butter
1 Tbsp sunflower or other veg.oil
1 large onion, chopped
200g mixed mushrooms (or 400g frozen), chopped
25-30g butter
salt, pepper to taste
fresh chopped parsley, optional
  1. Wash buckwheat, put it a thick-bottomed or iron-castle pan, fry on a low heat without any oil for 2-3 minutes. Add water and good pinch of salt. Bring it to boil on a medium heat, then reduce the heat to low, add a teaspoon butter and simmer for 17-20 minutes or until all water will be absorbed. Don’t stir buckwheat during the cooking. When it’s ready, take the pan off the heat, cover with lid and few kitchen towels, let it rest for 5-10 minutes.
  2. Meanwhile, heat the oil in a frying pan, add onion and fry for few minutes. Stir in mushrooms, season to taste and fry on a medium-high heat until mushrooms are ready.
  3. Stir the mushroom mixture and butter into buckwheat. Sprinkle with parsley, if desired. Serve warm as a main dish or side dish to chicken, stewed meat or sausages. Enjoy!

Buckwheat Kasha with mushrooms

Stewed buckwheat with pumpkin and beef

Have you ever tried buckwheat porridge? Or have ever heard about this wonderful product?

If you decided to try it 1st time, in my view, cook it in meat broth in the stove/oven and be sure it’ll be the love at first sight!

Usually buckwheat I’m using as garnish to the stewed meat, sausages etc.

Ingredients (for 2 big portions):

500 gr beef small/medium cubes

200 gr buckwheat

100-150 gr pumpkin, diced into cubes

1 piece of onion

2 bay leaves

salt, pepper

some oil-for frying

Method:

In a saucepan fry the beef  about 3-5min, add chopped onion and fry more 5min. Or optionally combine the meat with fav spices, stir and set aside for 30min.

Put the meat+onion into a casserole pan or individual pots, pour in water to cover and  place in the preheated oven for 1-1.5 hour -200 C (you have an hour of free time!)

Add the pumpkin and place again in the oven for 20min.

Washed and dried buckwheat put in the pan/pot, add some more warm water and cook 15min.

Serve with spring onions and parsley.

Bon Appétit!
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