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October 14, 2012

Buckwheat Kasha with Meat

The National cuisine week has ended and I am so excited to try some new recipes.

Last week  I decided to try one of them, with buckwheat. Originally, it was published on JaneBoFelt blog, and she used white mushrooms (Boletus edulis) for her dish. My family (especially my husband) loves meat, so I made my buckwheat kasha.

I used:
1 medium size onion
2 medium carrots
1lb of pork (cubed)
1 cup of buckwheat grains
2 cups of water
2 TBS of vegetable oil
1/2 teaspoon of salt

1. Chop onion and carrots. Slightly fry them with 1 tbs of oil on the frying pan.

2. Replace carrots with onion in a warm dish. Set aside.
Add 1 tbs of oil to the same frying pan, add cubed meat and cook it for 2-3 minutes on each side.
 3. Add buckwheat grains, salt, and water.
 4. Cover the pan, bring to the boil, and cook on the low heat for  20-25 minutes, till the buckwheat absorbs the water.

Enjoy the healthy meal!