Grechka Pilaf

Buckwheat groats are a tasty pyramid-shaped seed which can be cooked not unlike rice.  While in North America they are called ‘kasha’, in Russia this word is used for any edible grain; the Russians actually refer to buckwheat as ‘gretchka.’ While they have a wonderful, earthy flavor, in Russia they are considered a food of the poor, and are often served apologetically to guests.  There is no reason to apologize for this dish, however.

2 cups buckwheat groats
2 eggs, beaten
2 tablespoons olive oil
1 tablespoon garlic, garlic
1 yellow onion, cut into small dice
1 large carrot, cut into small dice
8 oz mushrooms, coarsely chopped
4 cups vegetable stock

Mix well buckwheat and eggs.  Heat seasoned or non-stick pan to medium-high temperature, add groat and egg mixture, flatten out in pan, and stir/chop until egg is cooked and grains have separated.  Set aside. 

In a casserole, heat olive oil.  Sauté onion, then garlic, carrot, and finally mushrooms, adding in to pan in approximately 2 minute intervals.  Cook until water is released from mushrooms and evaporated.  Add stock, bring to boil, simmer for 20-30 minutes until buckwheat is tender.  Add salt and pepper to taste. 

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