Merchant-Style Buckwheat (Grechka po-Kupечески)

Ingredients

• 1 onion (chopped)
• 1 carrot (grated)
• 2 cloves garlic (minced)
• 1 lb lean ground beef
• 1 can diced tomatoes (approximately one 14.5-ounce can; use with its juices)
• 1 cup toasted buckwheat groats (use the golden-brown toasted variety; rinse before adding)
• 2 cups water (filtered water)
• avocado oil (for sautéing; amount not specified)
• butter (a little, optional, for cooking the beef)
• salt (to taste, plus additional seasoning as needed)
• black pepper (to taste)
• smoked paprika (to taste)
• ground cumin (to taste)
• ground coriander (to taste)
• onion powder (to taste)
• 2 bay leaves
• fresh parsley (to serve; amount not specified)

Steps

1. 1

   Heat a large deep skillet or sauté pan over medium heat. Add enough avocado oil to coat the bottom, then add the chopped onion. Cook, stirring occasionally, until golden and softened, about 5–7 minutes.

2. 2

   Add the grated carrot to the onion. Cook for several minutes, stirring, until the carrot softens and the vegetables smell sweet and fragrant.

3. 3

   Push the vegetables to one side of the pan. Add a little more avocado oil or the optional butter to the empty side, then add the ground beef.

4. 4

   Cook the beef for a few minutes, breaking it apart with a wooden spoon, until browned and no longer visibly raw.

5. 5

   Add the minced garlic directly to the beef. Stir and cook for about 30 seconds, just until fragrant, taking care not to let it burn.

6. 6

   Mix the beef and garlic together with the onion and carrot. Add the black pepper, smoked paprika, cumin, coriander, and onion powder, seasoning to taste. Stir thoroughly so the spices coat the meat and vegetables.

7. 7

   Add the diced tomatoes with their juices. Stir to combine and let the mixture simmer for a few minutes so the flavors begin to meld.

8. 8

   While the mixture simmers, rinse the toasted buckwheat under cool running water until the water runs mostly clear, then drain it well.

9. 9

   Pour the 2 cups of filtered water into the skillet. Add the rinsed buckwheat and season with salt. Stir once to distribute the grains evenly, then add the two bay leaves.

10. 10

    Bring the liquid to a gentle simmer. Cover the pan, reduce the heat to very low, and cook for about 25 minutes, or until the liquid has been absorbed and the buckwheat is tender and fluffy.

11. 11

    Remove the pan from the heat and discard the bay leaves. Taste and adjust the salt and other seasonings if needed. Serve topped with fresh parsley.

Notes

The source does not specify the amount of oil, butter, or seasonings; add them to taste. Keep the pan covered during the low simmer so the buckwheat cooks evenly and absorbs the liquid. Approximate nutrition is based on the listed ingredients and excludes the undetermined amount of cooking oil and optional butter.

Nutrition per serving

• main
• one-pan meal
• Eastern European
• gluten-free
• high-protein
• dinner
• skillet
• comfort food