ГРЕЧОТТО С ГРИБАМИ

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Рецепт подготовила Ксения Скребкова

Название этого блюда происходит от ризотто, с той разницей, что готовится оно не из риса, а из гречки. Всем известно, что грибы и тимьян прекрасно сочетаются с гречневой крупой, но не все знают, что сочетание гречки и ореха ещё ароматнее.

Ингредиенты:

  • гречневая крупа 200 г
  • 1 луковица
  • 100 г сухих белых грибов
  • 100 г шампиньонов
  • 0,5 стакана белого вина
  • 0,5 ч. л. тимьяна
  • грибной или овощной бульон 600 мл
  • лесные орехи 50 г
  • петрушка (пара веточек)
  • 100 г ореховой пасты (либо из фундука, либо из кешью)

Приготовление:

Сушёные грибы залить кипятком на 15 минут.

На разогретую сковороду добавить 1 ст. л. масла и мелко нарезанный лук. Лук обжариваем до золотистого цвета и после этого добавляем тимьян.

Нарезаем грибы и добавляем к луку, обжариваем пару минут. Следующей добавляем гречку.

Выливаем в сковороду вино, активно помешивая, пока алкоголь не выпарится.

После этого выливаем в сковороду воду, в которой замачивались грибы, и бульон, и варим до готовности крупы (около 15 минут).

Под конец добавляем ореховую пасту. Её можно либо купить, либо приготовить, предварительно залив орехи на ночь и измельчив в кухонном комбайне.

При подаче посыпать измельчённым лесным орехом и петрушкой.

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