Kasza Gryczana (Polish Buckwheat Groats)

Ingredients

Buckwheat groats

1 cup

Water

2 cups

Salt

1 teaspoon

Butter

2 tablespoons

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Black pepper

to taste

Fresh parsley

for garnish (optional)

Instructions

1. Rinse the buckwheat groats under cold water in a fine mesh strainer to remove any impurities and excess starch.
2. In a medium saucepan, bring 2 cups of water to a rolling boil. Add 1 teaspoon of salt and the rinsed buckwheat groats.
3. Reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes, or until the groats are tender and the water has been absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
4. In a separate skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes.
5. Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant, being careful not to let it burn.
6. Fluff the cooked buckwheat groats with a fork and add them to the skillet with the sautéed onion and garlic. Stir well to combine and heat through for another 2-3 minutes, allowing the flavors to meld together.
7. Season with black pepper to taste and garnish with fresh parsley if desired. Serve hot as a delightful side dish.