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.
Ingredient quantities automatically adjust to your calorie target.
70g buckwheat groats, dry248 kcal
180g water0 kcal
160g chicken livers, trimmed190 kcal
120g onion, thinly sliced48 kcal
10g sunflower oil88 kcal
10g unsalted butter72 kcal
10g fresh parsley, chopped4 kcal
1g ground coriander3 kcal
2g salt0 kcal
1g black pepper, ground3 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.
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