Buy all ingredients right below the recipe
INGREDIENTS
- 250 g large groats
- salt
- ground pepper
- 100 g dried mushrooms
- 130 g peeled onion
- 2 cloves garlic
- 2 tablespoons lard
- pinch of crushed caraway seeds
- 1 teaspoon dried marjoram
- 250 ml chicken or vegetable broth for basting
- 1 tablespoon chopped flat-leaf parsley leaves
INSTRUCTIONS
- 1Preheat the oven to 180 ºC. Grease a baking dish or casserole dish with 1 tablespoon of lard.
- 2Rinse the groats thoroughly, place them in a pot, pour in 1.5 liters of water, add a teaspoon of salt, cook until tender, and drain. Soak dried mushrooms in water, squeeze out the water before use, and chop them coarsely. Finely chop the onion. Peel and crush the garlic.
- 3In a saucepan over medium heat, melt the remaining lard, add the onion, and sauté until golden brown, stirring frequently. Add a pinch of freshly crushed caraway seeds, groats, mushrooms, and garlic, and stir everything for 2 minutes. Add dried marjoram rubbed in your palms, pour in the broth, and simmer, stirring constantly, until a thicker mixture forms. Season with salt and pepper to taste.
- 4Transfer the groat mixture to the greased baking dish, smooth it out, and bake in the preheated oven for 10 minutes. Garnish with chopped parsley on the plate.
Tip
If you soak the groats beforehand, they will cook faster.
Soak dried mushrooms in water for at least half an hour to soften them. However, then carefully squeeze out the water.
Bake Kuba only briefly so it doesn't dry out. It should remain juicy and moist.
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef