Nami-Nami’s Beet & Buckwheat Kasha (Peedi-tatrahautis)

2 Tbsp rapeseed or olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
250 g buckwheat groats (about 300 ml/1 cup)
750 ml boiling water (3 cups)
salt and freshly ground black pepper
500 g cooked beetroot, grated
2 Tbsp chopped fresh dill

sour cream or plain yogurt, to serve

First, you need to toast the buckwheat. The buckwheat we usually use in Estonia is pre-roasted and dark brown, so this can be heated on a dry skillet for about 2-3 minutes. If you’re using the “light” buckwheat groats, then roast them on a dry hot skillet for about 6-7 minutes, until it’s nicely toasty and aromatic.

Heat the oil in a large high frying pan/sauté pan. Add the onion and sauté for 5 minutes. Add the garlic and fry for another minute or so.

Add the toasted buckwheat and boiling water, season with salt and pepper. Cover the pan with a lid, reduce heat and simmer on a low heat for 15-20 minutes, until the water has absorbed and buckwheat is nice and soft (but not mushy!).

Fold in the grated beets and heat for another 2-3 minutes. Taste for seasoning, stir in the dill and serve hot. Lovely with a dollop of sour cream/yogurt and some grilled (Portobella) mushrooms.

Nami-Nami’s Beet & Buckwheat Kasha

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