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[lizziebennet]

I made buckwheat kasha for dinner. and I stirred mushrooms and dill into it--it tastes so Russian now!

It's good, but can anyone tell me how  to do the thing with the grains being more separate and fluffy, without egg? Or is it just mushier this way?

Comments

[o_m]

I cook the buckwheat kasha with champignons as follows.

1 onion (chopped) is roasted a bit in sunflower oil (100 ml).
600 g of champignons (chopped) are then added to the onion and roasted for 40 min (may add a bit of water).
Then add 400-500 ml (2 cups) of water and boil.
Add salt.
Add 1.5 cups of buckwheat (do not stir!! it should remain above the rest of the stuff).
Cook with half-open lid.
When buckwheat is ready, stir and shut the lid.

[breakableheart]

This looks really yummy.

[o_m]

I forgot to mention something essential! It is obvious for a Russian but may not be so obvious for an American as buckwheat isn't your traditional food: you *must* wash your buckwheat really well before you cook it! Put your buckwheat into a basin, add water, stir, throw off the brown water, add water again and repeat the process at least three times.

[lizziebennet]

Thanks so much for the recipe, it looks good. :) And yes, I always wash the kasha... It seemed obvious, I rinse and check things like barley and lentils.

[mimima]

Ooooh, that does sound yummy. I have no words of wisdom, I'm sorry.