Old Polish Buckwheat Pilaf

Old Polish Buckwheat Pilaf

Serves 8. Recipe is from Hanna Zaruski, who says, “Buckwheat groats or buckwheat kasza is an excellent ‘good carb’ addition to most Polish pork dishes. It is a very popular Polish dish. It can be made simply, cooked like rice, or it can become a more elaborate dish like this one.”

1 cup whole-kernel roasted buckwheat groats

4 tbls. butter (oil is an acceptable substitute), divided

1 egg

2 cups boiling salted water

1 yellow or white onion, finely chopped

8 ozs. white or brown mushrooms, sliced

2 garlic gloves

Sour cream or yogurt, optional

1. Coat the groats with 2 tablespoons melted butter and lightly beaten egg. Mix well and allow to sit for 10 minutes.

2. Stir groats into salty boiling water and simmer for 10 minutes.

3. In a separate pan, sauté onions with remaining butter until translucent. Add mushrooms and garlic. On medium heat, cook until mushrooms are tender.

4. Add the groats to the onion-mushroom mixture; mix well. Can be served with sour cream or yogurt.