Recipe

Guriev Kasha with Mushrooms and Herbs

Savory Russian Delight: Mushroom and Herb Guriev Kasha

4.3 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.

Porridge› Guriev kasha

European cuisine› Eastern European cuisine› Russian cuisine

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

1 cup (180g) buckwheat groats 1 cup (180g) buckwheat groats
2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
1 onion, finely chopped 1 onion, finely chopped
8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
2 cloves garlic, minced 2 cloves garlic, minced
2 tablespoons (30g) butter 2 tablespoons (30g) butter
2 tablespoons (8g) fresh dill, chopped 2 tablespoons (8g) fresh dill, chopped
2 tablespoons (8g) fresh parsley, chopped 2 tablespoons (8g) fresh parsley, chopped
1 tablespoon (4g) fresh chives, chopped 1 tablespoon (4g) fresh chives, chopped
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

1.
Rinse the buckwheat groats under cold water and drain well.
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.
3.
In a separate skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
4.
Add the sliced mushrooms and minced garlic to the skillet. Sauté until the mushrooms are golden brown and any liquid has evaporated.
5.
Once the buckwheat is cooked, fluff it with a fork and transfer it to the skillet with the mushrooms.
6.
Add the butter, fresh dill, parsley, and chives to the skillet. Stir well to combine all the ingredients.
7.
Season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
8.
Remove from heat and let it rest for a few minutes before serving.
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.