MSGID: 1:229/452 498D77EE
-=> Denis Mosko wrote to Dave Drum <=-

 DD>       Title: Mushroom & Shallot Buckwheat   Categories: Grains,
 DD> Vegetables, Mushrooms       Yield: 3 servings

     8B
 
 DD>   Cover the casserole and place it in the preheated oven   for 45
 DD> minutes. Before serving, stir in the dill weed.

 DD>   Serve as a side dish with beef, pork, or poultry.

 DD>   Olga Timokhina
 DD>   RECIPE FROM: http://www.RusCuisine.com
 
 DM> Is it usual for Americans recipe?

It would depend on your definition of usual. Americans do eat buckwheat.
Usually in bread, pancakes and waffles. But we also do kasha and even
risotto using buckwheat groats. So, I'd say it's not common but not all
that unusual.

Here is a similar recipe from an American web site:

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Buckwheat Mushroom Risotto
 Categories: Grains, Mushrooms, Vegetables, Herbs, Citrus
      Yield: 4 servings

      1 tb Extra virgin coconut oil
  1 1/2 c  Roasted buckwheat groats
    1/2    Onion; diced
      6 c  Mushrooms; diced
      2 cl Garlic; dided fine
      5 c  Vegetable broth
      1 tb Juice from half of a lime
    1/4 ts Salt; to taste
      1 tb Nutritional yeast
      2    Sprigs thyme
           Truffle oil (opt)
           Lime zest, parsley, green
           - onion; to garnish

  Dice the onions, mushrooms, and garlic and sauté over
  medium-low heat with 1 tbsp coconut oil.

  When the onions become translucent and most of the water
  released from the mushrooms has been evaporated, add the
  buckwheat groats and toast until a fragrant, nutty aroma
  is released.

  Add 1 cup broth, 1 tbsp of lime juice, salt, and thyme
  and simmer on low heat, stirring constantly, until most
  of the liquid has been absorbed. Add another cup of
  broth, stirring constantly, and wait for the liquid to
  be absorbed before adding more broth. Repeat process
  until all 5 cups of broth have been absorbed into the
  risotto.

  Remove from heat and stir in the nutritional yeast and
  lime zest.

  Garnish the buckwheat risotto with more lime zest,
  parsley and diced green onion. Drizzle with leftover
  lime juice and truffle oil for an added flavor boost.

  RECIPE FROM: https://www.eatthriveglow.com

  Uncle Dirty Dave's Archives

MMMMM


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