Baked buckwheat with meat and mushrooms
4 servings
50 minutes
Baked buckwheat with meat and mushrooms is a comforting dish of Russian cuisine, combining simplicity and rich flavor. Buckwheat, known for its nutty note, pairs wonderfully with juicy pork and aromatic champignons. The secret of this casserole is slow cooking in the oven, allowing the grains to absorb the juices of the meat and mushrooms, creating a tender texture and rich taste. The dish is perfect for a cozy family dinner, and its nutritional value makes it an excellent option for a hearty lunch. Additionally, it can be sprinkled with herbs to add freshness and color accents. This recipe embodies homey comfort and traditional flavors that warm the soul.
1
Cut the pork into small pieces and place them in a bowl.
- Pork: 700 g
2
Add regular and garlic salt, pepper, and mix thoroughly by hand.
- Salt: to taste
- Ground black pepper: to taste
- Garlic salt: pinch
3
Slice the mushrooms and place them next to the meat.
- Button mushrooms: 250 g
4
Pour in the buckwheat and mix gently again.
- Buckwheat groats: 300 g
5
Pour 2.5 cups of water.
6
Put everything in a baking bag, place it in a large dish or on a baking sheet, and bake in a preheated oven at 180°C for about 40 minutes.
7
Place the cooked buckwheat on a plate, sprinkle with herbs if desired, and serve.
