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Buckwheat with chicken liver

Buckwheat with Chicken Livers

A wholesome, tasty, and filling dish for lunch. It'll win over even people who aren't big on buckwheat, whose health benefits are the stuff of legend. A dish like this belongs in everyone's diet at least now and then. Chicken liver is every bit as good for you — and it's here too. Serve it with seasonal vegetables: fresh or pickled cucumbers, tomatoes, bell peppers, and so on. Fried zucchini or eggplant, and fresh or fermented cabbage, all pair well with it too.

sharlis

Recipe author

Composition / ingredients

Servings:

Buckwheat

200

Chicken livers

300

Onion

100

Carrot

Water

300

Butter

100

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 8 g

Fats 36 % 12 g

Carbohydrates 39 % 13 g

190 kcal

GI: 15 / 85 / 0

Cooking method

Cooking time: 35 min

Step 1:

How do you make buckwheat with chicken livers? Put the buckwheat in a deep bowl, add running water, and skim off any debris that floats to the surface. Rinse it the same way a few times and drain the water. Pick out any small, hard black bits you come across. Use good-quality buckwheat — whole groats, not the cracked kind.
Step 2:

Peel and finely chop the onion. Peel the carrot and cut it into large pieces — you can just grate it on the coarse side of a grater, but larger pieces look better in the finished dish.
Step 3:

Cut the livers into medium pieces, about 4 pieces each. Trim off any excess connective tissue and remove any leftover bits of gallbladder.
Step 4:

Heat the vegetable oil in a skillet, add the livers, and sear over high heat for 5 minutes on one side, then flip them.
Step 5:

Add the onion and carrot to the livers and cook everything together for another 5 minutes, still over high heat.
Step 6:

Add the buckwheat to the skillet, season with salt, and stir everything together well.
Step 7:

Pour in the hot water, cover the skillet, and simmer over moderate heat for 20 minutes, until the buckwheat is fully plumped and tender.
Step 8:

When the time's up, turn off the heat, add the butter, and stir the buckwheat well so the butter melts in — it makes the dish rich and more flavorful. Then let it rest, covered, for a few minutes. The dish is ready — sprinkle it with chopped scallions or other herbs when serving, if you like.

This is one of the most budget-friendly dishes around: it uses only a handful of inexpensive ingredients yet yields a full lunch for 4 or 5 people.
For all the tricks to cooking buckwheat and choosing it well so the dish comes out delicious, it's worth reading up on this everyday grain.
Important! The wrong pan can ruin even the best recipe. A good skillet that heats evenly makes all the difference here.
Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. It's worth knowing which oils are best for frying and at what temperature, and which ones to skip altogether.