Grechnevaya Kasha (Russian Buckwheat Kasha with Mushrooms, Onion and Egg)

Method

1. Spread the buckwheat on a tray and pick out any dark grains or tiny stones, then rinse it in a sieve until the water runs clear and drain. Put it in a dry 16 cm pot and toast over medium heat for 3 min, stirring, until the water has evaporated, the grains crackle and smell nutty.

   Add in this stepRoasted buckwheat groats (kasha) 140 g

   medium heat

2. Add the water and most of the salt and bring to a boil over high heat. As soon as it boils, cover tightly, turn down to low heat and cook for 15 min; don't lift the lid or stir. When the water is absorbed and small holes appear on the surface, turn off the heat and leave it covered for 10 min to steam.

   Add in this stepWater 280 mlSalt 0.4 tsp

   high heat→low heat

3. While the buckwheat cooks, bring a small pot of water to the boil, lower in the eggs with a ladle and keep at a gentle boil over medium heat for 10 min for firm, hard-boiled eggs. Cool them in cold water.

   Add in this stepEggs 2

   medium heat

4. Finely chop the onion. Heat the oil in a 24 cm frying pan over medium heat and cook the onion for 6 min, until soft, translucent and golden at the edges.

   Add in this stepSunflower oil (or other vegetable oil) 1½ tbspOnion 1

   medium heat

5. Slice the mushrooms 5 mm thick, add them to the pan, turn up to medium-high heat and cook for 7 min. They release water at first; keep going until it evaporates and the mushrooms turn golden, then season with the rest of the salt and pepper.

   Add in this stepWhite button mushrooms 200 gSalt ⅛ tspBlack pepper to taste

   medium-high heat

6. Fluff the kasha gently with a fork and stir in the butter until it melts. Fold in the mushrooms and onion. Peel and roughly chop the eggs, then stir them through or pile them on top, scatter with chopped dill and serve warm.

   Add in this stepButter 25 gFresh dill 4 g