Lithuanian Buckwheat Side Dish With Carrots and Onions (Grikių Košė)
A simple Lithuanian side dish of toasted buckwheat tossed with soft carrots, onions and a quick tomato sauce. Ready in 25 minutes.
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 or ketchup
- 1 teaspoon dried herbs (parsley, thyme, oregano, marjoram or a mixed herb blend)
- ¼ teaspoon garlic powder
- 2 tablespoon water
- salt to taste
Instructions
- Boil the buckwheat. Cook the groats in a pot of boiling water over medium heat, following the instructions on your packet. This usually takes 12 to 15 minutes. They should be soft and tender, but not completely mushy.
- Cook the vegetables. While the buckwheat boils, heat the olive oil in a large skillet over low to medium heat. Add the onion and carrot and cook for 10 to 12 minutes, until soft.
- Make the tomato sauce. In a small bowl, stir together the tomato paste, dried herbs, garlic powder and 2 tablespoon water until you have a loose sauce. Or use 2 tablespoon ketchup instead.
- Combine. Drain the buckwheat well. Add it to the skillet with the vegetables and the tomato sauce, and stir until everything is coated. Taste and add salt if needed. Serve immediately.
Notes
Packets vary, so check the groats a minute or two before the time on your pack is up. If you use boil-in-bag buckwheat, follow the instructions on the box.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat with a little butter.