Grechnevaya Kasha s Gribami

Ingredients

Instructions

1. 1

   Rinse the buckwheat briefly in cold water and drain well. Peel the onion and slice it thinly. Clean the porcini with a brush or damp paper towel and slice them. Finely chop the dill.

2. 2

   Put the vegetable broth in a small saucepan and bring it to a boil. Stir in the buckwheat, fine salt, and black pepper, lower to a gentle simmer, cover, and cook for 12-15 minutes until the grains are tender and the liquid is absorbed. Do not stir much while it cooks so the grains stay distinct.

3. 3

   While the kasha cooks, heat a frying pan over medium heat with the sunflower oil and half of the butter. Add the onion and cook for 6-8 minutes, stirring often, until soft and lightly caramelised. If it colors too fast, lower the heat rather than adding more fat.

4. 4

   Add the porcini to the pan and cook for 5-7 minutes until they release their moisture and then begin to brown. Browning concentrates their flavor; if the pan looks wet, keep cooking a little longer until the liquid evaporates.

5. 5

   When the buckwheat is done, remove it from the heat and let it stand, covered, for 3 minutes. Add the remaining butter and fluff gently with a fork.

6. 6

   Fold most of the chopped dill into the mushrooms and onions, then spoon the mushroom mixture over the kasha. Finish with the remaining dill and serve hot.

Nutrition per serving

Notes

• •If fresh porcini are unavailable, thawed frozen porcini work well; pat them dry before cooking so they brown properly.
• •For a nuttier flavor, toast the dry buckwheat in the saucepan for 2 minutes before adding the broth.
• •Serve with sour cream if desired, though this will change the nutrition and add dairy.

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