Buckwheat Kasha with Mince (Russian)
NOTE: buckwheat is naturally gluten-free, so it's a suitable and tasty grain alternative to all those who need to avoid gluten.
250 g mince (I used a mixture of pork and beef)
1 small onion, peeled and chopped
2 carrots, peeled and coarsely grated
400 g buckwheat groats
oil for frying
1 litre of water, boiling
freshly ground black pepper
Heat the oil on a frying pan over high heat, add the mince and brown, stirring every now and then.
Reduce the heat to moderate, add the carrot and onions, season with salt and pepper
and cook for 5 minutes to slighly soften the onions.
Heat some oil in a large heavy saucepan, add the buckwheat groats and toast them for about 5 minutes, stirring to coat and toast evenly.
Add the fried meat and onion mixture to the buckwheat groats, give it a stir and pour over the boiling water.
Cover the saucepan and simmer on a low heat for 30-40 minutes, until buckwheat groats are soft.
Serve hot with sliced pickled cucumbers and cold horseradish and sour cream sauce*.
NOTE: to make cold horseradish sauce grate some fresh horseradish, add enough sour cream to achieve the consistency and potency you like and season with salt.
LEFTOVERS? No worries - simply heat the cold buckwheat kasha in some oil or butter on the following day.