georgian

Georgian Buckwheat Kasha with Chicken Liver and Caramelized Onions

This simmered dish pairs buckwheat groats, dry with chicken livers, trimmed, onion, thinly sliced and sunflower oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

37 g Protein

65 g Carbohydrates

28 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

70g buckwheat groats, dry 248 kcal
180g water 0 kcal
160g chicken livers, trimmed 190 kcal
120g onion, thinly sliced 48 kcal
10g sunflower oil 88 kcal
10g unsalted butter 72 kcal
10g fresh parsley, chopped 4 kcal
1g ground coriander 3 kcal
2g salt 0 kcal
1g black pepper, ground 3 kcal

Cooking instructions

buckwheat groatswatersalt
Rinse buckwheat. Combine buckwheat and water in a small pot with a pinch of salt. Bring to a boil, cover, and simmer 12-14 minutes until tender; rest 5 minutes off heat.
onionsunflower oilunsalted butter
Meanwhile, heat sunflower oil and butter in a skillet over medium heat. Add onion and cook 8-10 minutes, stirring, until deep golden.
chicken liversonionsaltblack pepper
Add chicken livers to the onions. Season with salt and black pepper; cook 3-4 minutes, turning, until browned outside and just cooked through.
ground coriander
Stir in ground coriander and cook 30 seconds to bloom.
buckwheat groatschicken liversonion
Fluff buckwheat and fold into the liver-onion mixture to coat. Cook 1 minute to marry flavors.
fresh parsley
Finish with chopped parsley and serve warm.