Harapash with a Twist

Ingredients

• 1 cup (180g) buckwheat 1 cup (180g) buckwheat
• 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
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 1 tablespoon (15g) butter 1 tablespoon (15g) butter
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) balsamic vinegar 1 tablespoon (15ml) balsamic vinegar
• 1 tablespoon (15g) fresh thyme leaves 1 tablespoon (15g) fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 38g, 3g
• Protein: 7g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Rinse the buckwheat under cold water and drain.
2. 2.
   In a saucepan, heat the vegetable broth over medium heat until simmering.
3. 3.
   In a separate large skillet, heat the olive oil over medium heat.
4. 4.
   Add the chopped onion and minced garlic to the skillet and sauté until translucent.
5. 5.
   Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.
6. 6.
   Push the mushrooms to one side of the skillet and add the butter to the empty space.
7. 7.
   Once the butter has melted, add the drained buckwheat to the skillet and toast it for a few minutes, stirring occasionally.
8. 8.
   Pour the simmering vegetable broth into the skillet with the buckwheat, mushrooms, onion, and garlic.
9. 9.
   Stir in the soy sauce, balsamic vinegar, and fresh thyme leaves.
10. 10.
    Season with salt and pepper to taste.
11. 11.
    Reduce the heat to low, cover the skillet, and let the mixture simmer for about 15-20 minutes, or until the buckwheat is tender and has absorbed the liquid.
12. 12.
    Remove from heat and let it sit, covered, for an additional 5 minutes.
13. 13.
    Fluff the harapash with a fork before serving.

Treat your ingredients with care...

• Buckwheat — Rinse the buckwheat thoroughly under cold water to remove any bitterness before cooking.
• Mushrooms — Use a mix of different mushrooms, such as cremini, shiitake, and oyster, to add depth of flavor to the dish.
• Fresh thyme — Strip the thyme leaves from the stems before adding them to the dish to ensure a pleasant texture.

Tips & Tricks

• For a richer flavor, you can substitute vegetable broth with mushroom broth.
• Add a splash of white wine during the cooking process for an extra layer of complexity.
• Garnish with fresh parsley or dill for a burst of freshness.
• Serve Harapash as a side dish with roasted chicken or grilled vegetables.
• Leftovers can be enjoyed cold as a salad or reheated for a quick and satisfying meal.

Serving advice

Serve Harapash hot as a main course or as a side dish alongside your favorite Ukrainian dishes. It pairs well with sour cream or yogurt on the side for added creaminess.

Presentation advice

Transfer the Harapash to a serving dish and garnish with a sprig of fresh thyme. The contrasting colors of the buckwheat, mushrooms, and herbs will create an appealing visual presentation.