Tag: grain (Page 1 of 1)
Russian Lenten Mushroom Soup
February 19th, 2011 in Hot Soups, Soups by Julia Volhina
This soup doesn’t include any meat, it is based on mushrooms and have vegetables (carrot, parsley and celery roots, potato) as well as pearl barley.
Such kind of mushroom soup is very popular in Russia. Various kind of mushrooms can be used in this recipe, but I must say fresh or frozen porcini are the best tasting ones, if you can find them, of course.
If you are not trying to follow Great Lent rules – my advise is don’t skip on sour cream, 1 tablespoon of sour cream to the bowl of mushroom soup not only adds nutrients, but also gives the soup its unique rich taste.
Chicken Pilaf
January 22nd, 2011 in Chicken, Main Dishes by Julia Volhina
An easy tweak to classic pilaf recipe – chicken instead of lamb – will make this dish to shine all different colors. Chicken require less time to cook, it is more lean so, let’s say it is more healthy and also faster to prepare 🙂
Using whole chicken is an option, but in this case you probably need to bone it first (unless you like to chew on bones).
Take boneless thighs, if you don’t like to spend time removing bones. Chicken breasts can be used as well, but may end up being too dry – mix them up with some other parts such us thighs or so.
Another trick to this recipe is using cast-iron pan, ideally round one. It makes rice to cook more evenly which is more important part – get soft not overcooked rice.
Buckwheat Soup
October 30th, 2010 in Hot Soups, Soups by Julia Volhina
This is good soup to cook at winter: time when fresh herbs are not full of flavor and most of vegetables are not as full of nutrients as fresh ones.
Root vegetables used in this recipe (potatoes, carrots, parsley and celery roots) are good on keeping their nutrient through whole winter and buckwheat grains add even more.
As for most of meat broth based soups, you can save some time cooking it by preparing meat broth in advance: night before or so, and then reheat before cooking buckwheat soup itself.
I really encourage you to cook beef broth yourself, whatever they say in those advertisements, but broth from can can’t be the same good as broth prepared by yourself from ingredients you choose, it is not that hard after all.
Boiled Buckwheat
February 20th, 2010 in Sides by Julia Volhina
I think buckwheat grain is one of the most nutritious and healthy foods one can ever eat: it is very rich on iron, zink, other minerals and vitamins which makes it perfect food for kids and women during pregnancy.
It is also low on carbohydrates comparing to other grains (and for those which it does have body needs long time to digest);for me that makes boiled buckwheat (straight or with a bit of milk) perfect food for days when I want to eat a bit less and exercise a bit more: it makes you feel full longer without eating too much.
Boiled buckwheat is a perfect side for any kind of beef dishes: I personally prefer to serve it with beef stroganoff or minced beef cutlets; however it can be served as a stand alone dish. Boiled buckwheat grain with milk is very popular breakfast food for children and adults in countries of East Europe.
Boiled Rice Side Dish
May 2nd, 2009 in Sides by Julia Volhina
Boiled rice is a perfect side dish for any kind main dish, especially for spicy food.
Boil rice till it is half-ready and then steam it with a butter. Rice grains become soft and crumbly, but not overcooked.