Recipe
Guriev Kasha with Mushrooms and Herbs
Savory Russian Delight: Mushroom and Herb Guriev Kasha
4.4 out of 5
Guriev kasha is a traditional Russian dish that combines the heartiness of buckwheat with the earthy flavors of mushrooms and fragrant herbs. This recipe offers a delightful twist to the classic Guriev kasha, elevating it with the addition of mushrooms and a medley of aromatic herbs.
Metadata
Preparation time
15 minutes
Cooking time
25 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan (omit butter), Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Raw vegan
Ingredients
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1 cup (180g) buckwheat groats 1 cup (180g) buckwheat groats
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2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
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2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
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1 onion, finely chopped 1 onion, finely chopped
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8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
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2 cloves garlic, minced 2 cloves garlic, minced
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2 tablespoons (30g) butter 2 tablespoons (30g) butter
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2 tablespoons (8g) fresh dill, chopped 2 tablespoons (8g) fresh dill, chopped
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2 tablespoons (8g) fresh parsley, chopped 2 tablespoons (8g) fresh parsley, chopped
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1 tablespoon (4g) fresh chives, chopped 1 tablespoon (4g) fresh chives, chopped
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Salt and pepper to taste Salt and pepper to taste
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 10g, 3g
- Carbohydrates (total, sugars): 35g, 3g
- Protein: 6g
- Fiber: 5g
- Salt: 0.5g
Preparation
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1.Rinse the buckwheat groats under cold water and drain well.
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2.In a saucepan, bring the vegetable broth to a boil. Add the rinsed buckwheat groats, reduce the heat to low, cover, and simmer for 15-20 minutes or until the groats are tender and the liquid is absorbed.
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3.In a separate skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
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4.Add the sliced mushrooms and minced garlic to the skillet. Sauté until the mushrooms are golden brown and any liquid has evaporated.
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5.Once the buckwheat is cooked, fluff it with a fork and transfer it to the skillet with the mushrooms.
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6.Add the butter, fresh dill, parsley, and chives to the skillet. Stir well to combine all the ingredients.
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7.Season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
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8.Remove from heat and let it rest for a few minutes before serving.
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9.Serve the Guriev kasha warm, garnished with additional fresh herbs if desired.
Treat your ingredients with care...
- Buckwheat groats — Rinse the groats thoroughly under cold water to remove any bitterness before cooking.
- Mushrooms — Make sure to slice the mushrooms evenly to ensure even cooking and browning.
Tips & Tricks
- For a richer flavor, you can substitute vegetable broth with mushroom broth.
- Add a splash of white wine while sautéing the mushrooms for an extra layer of complexity.
- Experiment with different herb combinations such as tarragon or thyme to personalize the dish.
- Serve with a dollop of sour cream or yogurt for added creaminess.
- Leftovers can be refrigerated and reheated the next day, making it a convenient option for meal prep.
Serving advice
Guriev kasha is traditionally served as a main course, accompanied by a fresh salad or pickled vegetables. It can also be enjoyed as a side dish alongside roasted meats or poultry.
Presentation advice
To enhance the presentation, garnish the Guriev kasha with a sprinkle of fresh herbs and a drizzle of olive oil. Serve it in individual bowls or on a large platter for a family-style meal.
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