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Foodgeek: |
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Rating: |
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Servings: |
4 to 6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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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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Directions:
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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.
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Comments from olga
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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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