Buckwheat with mushrooms
Kasza gryczana z grzybami
Nutty roasted buckwheat with buttery mushrooms and onion.
At a glance
- Time
- 30 min
- Serves
- 4
- Kitchen
- Eastern European
- Heat
- Not spicy
Vegetarian
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Buckwheat (kasza gryczana in Polish, grikiai in Lithuanian) is a staple across Eastern Europe. Cook it like rice: it comes out nutty and fluffy. Despite the name it is not wheat, and it is naturally gluten free.
Method
Rinse the buckwheat. Bring the water and salt to the boil, add the buckwheat and a knob of the butter.
Cover and cook on the lowest heat for 15 minutes, until the water is absorbed. Leave covered for 5 minutes.
Meanwhile, melt the rest of the butter and fry the onion for 5 minutes. Add the mushrooms and fry on a high heat until golden, 8 minutes. Season.
Fork the buckwheat through the mushrooms and stir in most of the dill.
Serve with the rest of the dill and a spoon of sour cream.
Good on its own, or under a stew or meatballs in place of potatoes.
Eat it with: Kefir or a gherkin on the side, the way it is eaten at home.
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