Russian Friday – Clay Pot Buckwheat and Vegetables

Baking in clay pots is an old Russian tradition.  I remember my babushka had a lot of these pots of all sizes, and she used them in a real Russian wood burning stove. The taste, the aroma of the dishes that came out of that stove could not be compared to anything cooked in modern gas ovens.  Though, here is my little attempt to make another trip down the nostalgia road. 

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CLAY POT BUCKWHEAT AND VEGETABLES

INGREDIENTS

  • ¾ cups of uncooked buckwheat, washed
  • 1 ½ cups of water
  • ¾ teaspoon of salt
  • 1 pint of mushrooms, finely chopped
  • 1 medium onion, finely chopped
  • 1 tsp marjoram
  • 2 tbs mayonnaise or sour cream
  • 1 medium eggplant
  • ¼ cup sun-dried tomatoes
  • 4 tbs olive oil
  • 4 tbs Parmesan cheese
  • 4 cloves garlic, peeled
  • Salt and pepper to taste
  • Sour cream and fresh dill for garnish

Yields: 3 ½ liter pots

DIRECTIONS:

Make eggplant paste: cut the eggplant in half and bake it (skin down) for 15 minutes at 400⁰F /200⁰C. Remove the skin and the stem. Place eggplant, tomatoes, olive oil, 3 tbs of parmesan cheese, and garlic in a food processor, and blend until smooth.  Add a little water if necessary.

Make mushroom mixture: mix mushrooms, onion, marjoram, and mayo in a bowl.  Sprinkle with salt and pepper, and mix again.

Assemble the pots: divide buckwheat between the clay pots (1/4 cup into each pot).  Cover with water (1/2 cup of water into each pot), and add salt (1/4 tsp salt into each pot).

Layer the mushroom mixture on top of the water – some of the mushrooms will float, some not, it’s all fine.

Layer the eggplant paste on top.

Bake: Bake covered at 450⁰F/230⁰C for about 45 minutes.  Take the lids off, sprinkle with the remaining parmesan cheese, and bake for 10 more minutes uncovered.

Serve with fresh dill and sour cream.

 

 

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20 comments

  1. scrumptious says:

    This sounds amazing. I’ve never had anything like it before but I can imagine how yummy it must be. Pinning it for future reference!

  2. Liz says:

    wow–looks amazingly yum. And the pots are so pretty:-) Thanks for stopping by foodforfun again. Good to see you! Love what you’re doing with your blog–a bit off the beaten path, but in a delicious way!.

  3. Ann Mah says:

    This sounds so unusual! I love the special flavor and texture of buckwheat. If I used small baking dishes instead of the clay pots, would you recommend covering them with foil?

  4. whitsendmom says:

    Excellent photo. I love the clay pots. Where can you get clay pots like that, that are safe for cooking? If you have a weblink, I would love to have it. BTW. I also love books and chase my kids around all day.

  5. earlysvillefarmersmarket says:

    thanks for checking out our Eville Farmers Market blog. Your recipe sounds delicious, I will definitely try it out and also add it to the mkt blog as well as my biz facebook page. I will be back ~ Wendy

  6. whitsendmom says:

    Thanks for the Russian pots link. Of course it is a bit intimidating since everything is written in Russian, but I can see the “price” and the “check out” buttons, so I am okay. Thanks again.

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