Sad, but true… I have to go to work again… After more than two years of vacations. But let’s look at everything from another point of view – I have to think what to take to work for lunch and what to prepare for very quick dinner. Also from now on I can bake more sweets because to drink coffee gathers many girls But let’s talk about this dish. I boiled buckwheats yesterday, so today I made everything in 15 minutes. You can call this dish stew or cereal with chicken We’re not used to eat buckwheats with meat, but this new taste was good Just my hubby wanted grated cheese on top and maybe some chilli

(2-3 servings)

100 g buchwheat

250-300 ml water

1 carrot

1/2 onion

200 g minced chicken

1 tbsp oil

1 small can tomatoes without skin

salt

black pepper

chopped fresh parsley

Boil buckwheat in water, season with salt. Peel the carrot and grate it. Chop the onion. Fry carrot, onion and minced chicken in oil for about 3-4 minutes. Season with salt and peppers. Put chopped tomatoes and pour their liquid and heat for 3-4 minutes more. Pur buckwheat, mix well and stew for some time. If needed season with salt and peppers again. Sprinkle with chopped fresh parsley.

Source: Virtuvė taupantiems 1 dalis

Lately my family doesn’t want any bakes. But this recipe was the only one that I liked and wanted to prepare for the Rice week. I said that I’m gonna make it you like it or not And only when I saw how my family was eating this bake I remembered that rice and curd are the most favourite ingredients so this bake had to be a hit from the beginning. And one more point for this bake – it’s just slightly sweet. That’s why I heard compliment from my hubby. He said that this bake is probably the best that he ever ate So you look at the last piece of bake and it disappeared very quickly after I did some shots.

(2-3 servings)

1/2 glass rice

3/4 glass water

1 glass milk

250 g curd

1 tbsp raisins

1 tbsp sugar

2 eggs

1 tbsp sour cream

butter for greasing baking dish

dried bread crumbs, for coating baking dish

Boil rice on water and milk. Let cool. Mix in one egg, beaten with sugar, curd and raisins. Grease baking dish with butter and coat with dried bread crumbs. Pour rice-curd mixture. On top pour egg, beaten with sour cream. Bake in 200°C preheated oven about 20 minutes.

Notes: glass is 250 ml

Source: Drąsutienė E. ir kt. Valgių gaminimas (1992)

It’s classic Venice rice dish. Usually it’s served with more liquid than in risotto. And the most important – it’s really easy and quick. We made it a few times, and always family is delighted.

(6 servings)

60 g butter

1 finely diced onion

60-90 g ham, cut in cubes

2 finely diced garlic clove

300 g risotto rice

300 g frozen peas

salt

black pepper

1 l hot chicken or vegetable stock

60 g grated parmesan cheese

2 tablespoons choped parsley for decoration

In a big pot melt butter. When it will start to bubble, put onions, ham, garlic and fry on low heat for about 3-5 minutes till onions become soft but don’t change it’s color. Don’t forget to mix from time to time. Pour rice and mix to coat with butter. Pour frozen peas and seasonings. Pour half stock and constantly mixing stew on low heat till there will be no liquid. Then pour a little bit more stock and heat again till it soak to rice. Repeat it till rice become soft and the mixture – thick. It will take about 25 minutes. Serve hot, sprinkled with parmesan and parsleys.

Source: Mary Berry. Klasikinė virtuvė. 2005