Kasza Gryczana with Bacon

• Buckwheat groats 300g
• Bacon 150g
• Onion 2 pieces
• Butter 30g
• Dried porcini 15g
• Salt to taste
• Black pepper 1/2 tsp

How to Make It

• 1

  Rinse 300g buckwheat groats under cold water until the water runs clear.

• 2

  In a medium pot, bring 600ml of salted water to a boil, stir in the buckwheat, reduce heat to low, cover, and simmer for 15 minutes without stirring.

• 3

  Soak 15g dried porcini in warm water for 15 minutes, then drain and chop finely.

• 4

  In a large frying pan, cook 150g diced bacon over medium heat until the fat renders and the bacon is crispy.

• 5

  Add 2 finely chopped onions to the bacon fat and sauté until golden brown, about 7 minutes.

• 6

  Stir the cooked buckwheat, chopped porcini, and 30g butter into the onion and bacon mixture.

• 7

  Season with salt and 1/2 tsp black pepper, tossing gently for 3-4 minutes so the flavors meld.

• 8

  Serve hot as a hearty side dish or a simple, filling main course.