Name: Buckwheat pilaf
Cook time: 70 min
Total time: 70 min
Yield: 8
Cuisine: International
Ingredients: Buckwheat (ground) - 500 g; Pork - 500 g; Bulb onions - 200 g; Carrot - 150 g; Garlic - 3 pcs.; Zira - 1 tsp.; Dried porcini mushrooms - 20 g; Ghee butter - 50 g; Refined vegetable oil - 50 ml; Salt to taste; Ground black pepper to taste

Buckwheat pilaf... Sounds unusual, but the idea of combining two culinary traditions — Eastern and Russian — is quite interesting. Traditionally, rice is used for pilaf, possessing a neutral flavor and thus excellently absorbing other, stronger flavors (meat, carrots, spices). But if you replace this grain with the more distinctive buckwheat, you get a very original dish that will bring special gastronomic pleasure to all its fans. This pilaf is prepared using the classic technique, with the difference that we slightly diversified the flavor with dried porcini mushrooms, which pair perfectly with both the "black grain" and the meat.

Prepare all ingredients. Sort the buckwheat and rinse with running water. Pour into a dry frying pan and, stirring, heat until a pleasant aroma appears.

Wash the pork pulp and cut into small cubes. Peel the onion and cut into half rings. Peel the carrots, wash and cut into thin strips. Place a large thick-walled saucepan or cauldron over high heat.

Pour vegetable oil into a pilaf container over a fire and heat it. Add the meat and, stirring, fry until crispy on all sides. Place pork on a plate and set aside until ready to use.

In the same container, fry the carrots (5 minutes). Add onion and cumin. Stirring, fry until golden brown. Grind dry mushrooms into flour using a coffee grinder. Add meat to onions and carrots. Sprinkle with ground mushrooms and fry everything together for 3 minutes.

Align meat with vegetables. Add buckwheat. Flatten again. Pour in water through a slotted spoon. Season with salt and pepper. Bring to a boil. Keep on medium heat until the water disappears from the surface.

Peel the garlic from the top husk. Stick it into the buckwheat. Close the container and simmer over low heat for 40 minutes. Then spread melted butter over the buckwheat (half a teaspoon each) and cook for another 7 minutes. Stir and serve.

Buckwheat pilaf

Ukrainian

Buns stuffed with mushrooms are a fragrant, hearty, and comforting dish, perfect for breakfast, a snack, or a warm dinner. In an air fryer, the buns turn out especially appetizing: with a crispy, golden crust and a tender, juicy filling inside. If you don't have an air fryer, no problem – these buns bake wonderfully in the oven too, retaining their rich flavor and pleasant texture.

The mushroom filling is juicy and aromatic, with a subtle mushroom note and a creamy undertone. To make the dish even more interesting, you can add garlic, herbs, cream, or a little chicken fillet to the mushrooms.

Besides button mushrooms, other types of mushrooms are also suitable: oyster mushrooms, wild porcini, birch boletes, or chanterelles. Each type of mushroom will give the dish its own special aroma and character, making the stuffed buns a truly homemade and delicious treat.

Mushroom-Stuffed Buns in an Air Fryer

European

Scotch eggs are a delightful dish featuring a boiled egg nestled within a succulent meat patty. You can opt for any ground meat: a classic pork and beef blend, tender chicken, or lean turkey. To truly elevate the dish, decide on your preferred yolk consistency: firm and crumbly if you hard-boil the eggs, or delicately runny if you soft-boil them, reducing the cooking time to 5 minutes. This dish is not only delicious but also makes a striking presentation on the table!

Scotch Eggs

Russian

Discover the delightful combination of crispy breaded mushrooms, delicate rice noodles, and fresh frisée lettuce. This dish will enchant you with its lightness and unique flavor, perfect for lunch or dinner. A piquant dressing with garlic and chili adds a special touch, while aromatic spices make every bite unforgettable.

Mushrooms in breadcrumbs with rice noodles and frisée salad

Spanish

Quince, like many other fruits, contains enough pectin to make natural, not-too-caloric, and very aromatic homemade marmalade. Simmer the quince until soft, puree it with a blender, and heat it with sugar until it forms a thick, dark mass. Then, allow the marmalade to set completely at room temperature and in the refrigerator.

Quince Marmalade

Discover the amazing taste of Russian cuisine with this unique recipe for Lenten green shchi! Made with fresh ground elder and nettle, this dish will not only delight you with its lightness and aroma but also energize you. It's perfect for those seeking healthy and original recipes. Immerse yourself in the world of wild herbs and create a true culinary masterpiece!

Lenten Green Shchi with Goutweed and Nettle

Tender and appetizing zucchini caviar is a dish that often appears on the summer table and remains a favorite among homemade preparations for the cold season. If the traditional way of preparing it seems too familiar, add mushrooms to the recipe. Champignons give the caviar a rich taste and make it more interesting and refined. The appetizer can be left with small pieces of vegetables or turned into a homogeneous puree using a blender. Both zucchini and squash or pattypan squash are suitable for canning. For older fruits, it is important to first remove the skin and seeds from the core. The specified amount of ingredients yields approximately 1.3 liters of finished caviar.

Zucchini and mushroom caviar for winter

Discover an extraordinary blend of flavors by preparing mushrooms stuffed with delicate shrimp. This dish will surprise you with its harmony and ease of preparation. Large champignons make an ideal base for a filling of succulent shrimp, aromatic garlic, pungent cheese, and tender quail eggs. Just 15 minutes in a preheated oven, and an exquisite appetizer will appear on your table, ready to win over the hearts of gourmets!

Mushrooms with Shrimp

Prepare very tasty, aromatic, and crispy pickled zucchini for winter. This recipe does not require sterilization, so preparing the preserves does not take much time or effort. These appetizing zucchini can be added to various salads instead of pickled cucumbers. Fresh herbs, garlic, and spices make the vegetables spicy and piquant. For this recipe, use fresh 9% vinegar to ensure the preserves store well throughout the winter. The ingredients are calculated for a 1-liter jar.

Pickled Zucchini Slices for Winter

Discover lean borscht with white beans - a surprisingly quick and delicious dish, ideal for those who are watching their diet or fasting. This bean borscht variation will be a great addition to your vegetarian or fasting diet, offering a healthy serving of protein and an unforgettable taste.


Lenten borscht with white beans: Rich flavor without meat


These potatoes are very tasty and aromatic, suitable as a side dish for any meat and fish or as an independent Lenten dish.

Buckwheat pilaf

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