Ukrainian Lazy Buckwheat Casserole
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Ingredients
| 1 cup | roasted buckwheat (kasha) (250 mL) | | 2 cups | water | | 1/2 tsp. | salt (2 mL) | | 1/4 tsp. | pepper (1 mL) | | 1/4 cup | butter (50 mL) | | 1 | lg. onion, chopped | | 1/2 tsp. | dried thyme (2 mL) | | 1 cup | sauerkraut, drained (rinsed if to sour) (250 mL) | | 1/4 cup | chicken stock (50 mL) | | 1/2 cup | sour cream (125 mL) |
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Instructions
In saucepan, bring buckwheat, 2 cups (500 mL) water, salt and pepper to boil. Reduce heat to low; cover and simmer for about 30 minutes or until water is absorbed. Set aside.
Meanwhile, in skillet, melt butter over medium-low heat; cook onion and thyme, covered and stirring occasionally, for about 10 minutes or until onion is softened. Mix into buckwheat.
Place half of the sauerkraut in bottom of 6-cup (1.5 L) casserole; spoon buckwheat mixture over top. Cover with remaining sauerkraut. Drizzle with chicken stock. Bake in 300°F (150°C) oven for about 30 minutes or until heated through, Serve with sour cream.
Author's Comments
A spinoff of traditional Ukrainian cabbage rolls (buckwheat rolled in cabbage leaves), this shortcut recipe still has its original flavour. Look for buckwheat in supermarkets or delicatessens.
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