Latvian Buckwheat Porridge with Mushrooms and Bacon

Ingredients

• 1 cup (180g) buckwheat groats 1 cup (180g) buckwheat groats
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 4 slices of bacon, cooked and crumbled 4 slices of bacon, cooked and crumbled
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 42g, 3g
• Protein: 12g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Rinse the buckwheat groats under cold water and drain well.
2. 2.
   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the sliced mushrooms to the pan and cook until they release their moisture and start to brown.
4. 4.
   Add the buckwheat groats to the pan and stir well to coat them with the onion, garlic, and mushrooms.
5. 5.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pan, and simmer for about 15-20 minutes, or until the buckwheat is tender and has absorbed the liquid.
6. 6.
   Remove the pan from the heat and let it sit, covered, for 5 minutes.
7. 7.
   Fluff the buckwheat with a fork and season with salt and pepper to taste.
8. 8.
   Serve the buckwheat porridge in bowls, topped with crumbled bacon and garnished with fresh parsley.

Treat your ingredients with care...

• Buckwheat groats — Toasting the buckwheat groats before cooking enhances their nutty flavor. Simply heat a dry skillet over medium heat and add the groats. Stir them constantly until they turn golden brown and emit a nutty aroma. Be careful not to burn them.
• Mushrooms — Use a mix of mushrooms such as cremini, shiitake, or oyster mushrooms for a more complex flavor. Clean the mushrooms gently with a damp cloth or paper towel to remove any dirt before slicing them.

Tips & Tricks

• For a richer flavor, cook the buckwheat groats in vegetable broth instead of water.
• Add a splash of soy sauce or Worcestershire sauce to the mushroom mixture for an extra umami kick.
• Customize the dish by adding other vegetables such as peas, carrots, or bell peppers.
• If you prefer a vegetarian version, omit the bacon and add some smoked paprika for a smoky flavor.
• Leftovers can be refrigerated and reheated the next day. Add a splash of water or broth when reheating to prevent the porridge from drying out.

Serving advice

Serve the Latvian Buckwheat Porridge with Mushrooms and Bacon as a main course for lunch or dinner. It pairs well with a fresh green salad or steamed vegetables on the side. Enjoy it hot, garnished with fresh parsley for a pop of color.

Presentation advice

Present the buckwheat porridge in individual bowls, with the crispy bacon crumbled on top and a sprinkle of fresh parsley. The contrasting colors of the dark buckwheat, golden mushrooms, and crispy bacon will make the dish visually appealing. Serve it with a rustic spoon for a cozy and inviting presentation.