Main Course
Ostri with triticale and wild rice
About this dish
Ostri is a Georgian beef stew that's slow-simmered with aromatic herbs and a touch of tartness, and here I've paired it with a nutty blend of triticale and wild rice for a hearty, satisfying bowl. Triticale brings a subtle sweetness and wild rice adds a pleasant chew, so every spoonful feels like a warm hug.
Ingredients
UK and US measurements are both included for every recipe.
beef chuck, cubed
protein800 g
Imperial measurement: 1.75 lb
triticale berries
grain150 g
Imperial measurement: 3/4 cup
wild rice
grain100 g
Imperial measurement: 1/2 cup
onion
vegetable1 large
garlic
vegetable4 cloves
tomato paste
vegetable2 tbsp
ground coriander
spice1 tsp
paprika
spice1 tsp
dried thyme
herb1/2 tsp
bay leaf
herb1
beef broth
liquid1.5 L
Imperial measurement: 6 cups
olive oil
fat2 tbsp
fresh cilantro
herb1/4 cup
salt
seasoningto taste
black pepper
seasoningto taste
Method
Sear the beef
PT5MHeat olive oil in a large pot over medium-high heat. Add beef cubes and sear until browned on all sides, about 5 minutes. Remove and set aside.
Sauté aromatics
PT3MIn the same pot, add onion and garlic. Cook until softened and fragrant, about 3 minutes.
Add spices and tomato
PT1MStir in tomato paste, ground coriander, paprika, and dried thyme. Cook for 1 minute to bloom the spices.
Simmer the stew
PT40MReturn beef to the pot. Add broth and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 40 minutes.
Cook grains
PT45MMeanwhile, in a separate saucepan, combine triticale, wild rice, and 3 cups (720 ml) water. Bring to a boil, then cover and simmer for 45 minutes, or until grains are tender. Drain any excess water.
Combine and finish
PT10MAdd cooked grains to the stew and simmer for 10 more minutes to meld flavors. Season with salt and pepper. Remove bay leaf.
Serve
PT2MLadle into bowls and garnish with fresh cilantro if desired.
Equipment
- Large pot
- Saucepan
- Knife
- Cutting board
- Measuring cups and spoons
Nutrition facts
Tips
- For deeper flavor, sear the beef in batches to avoid crowding the pot.
- Triticale and wild rice can be cooked together, but wild rice may need a few extra minutes, check for doneness.
- If you prefer a thicker stew, simmer uncovered for the last 10 minutes.
- Leftovers taste even better the next day and can be stored in the refrigerator for up to 3 days.
Serving suggestions
- Serve with a dollop of yogurt or sour cream if not dairy-free.
- Pair with a simple cucumber and tomato salad.
- Enjoy with crusty bread to soak up the broth.
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Recipe by
Nino Beridze
Specialises in Georgian cuisineNino makes khachapuri that oozes cheese like a volcano. She says the secret is loving the dough like a child.
Describe yourself in three words: Loving, loud, huggy.