Buckwheat Side Dish With Vegetables (Grikių Košė)
If you’re ready to break up with boring side dishes, Grikių Košė is here to shake things up! This buckwheat porridge is more than just a humble bowl of grains—its earthy flavor and great texture make it a standout on any plate. This Buckwheat Side Dish is cozy, hearty, and unapologetically wholesome, perfect for adding that old-world Lithuanian flair to your next meal.
Ingredients
- 120 g (¾ cups) buckwheat groats kasha
- 1 tbsp olive oil
- 1 large carrot peeled and shredded
- 1 large onion peeled and finely chopped
- 1 tablespoon tomato puree
- 1 teaspoon dried herbs
- ¼ teaspoon garlic powder
- 2 tablespoon water
Instructions
- Cook the buckwheat following the instructions on the packet. It should take about 12-15 minutes in boiling water over medium heat. Your buckwheat should be soft and tender, but not completely mushy.
- In the meantime, add oil to a large skillet. Sautee the onions and carrots over low-medium heat for 10-12 minutes, until soft.
- In a small bowl, mix the tomato puree, dried herbs, garlic powder and water to make a lose tomato sauce (you may choose to use 2 tablespoon of ketchup instead).
- Once the buckwheat is cooked, drain well, and mix with the sauteed vegetables and tomato sauce. Serve immediately!