Buckwheat with Mushrooms
User Reviews
4.9
32 reviews
Excellent
Buckwheat with Mushrooms
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 cup buckwheat whole kernel; brown
- 1 Tbsp olive oil or canola oil
- 2 cups broth I used reduced sodium "Better Than Bouillon" 2 tsp in 2 cups boiling water, reduced sodium
- 1/2 tsp salt omit salt if using regular broth
- 3-4 mushrooms sliced
- 1/2 onion finely diced, medium
- 1 Tbsp butter unsalted
Instructions
- Chop mushrooms and finely dice onion. Rinse the buckwheat and drain well.
- Heat a large skillet over medium heat. Once it's hot, add 1 Tbsp olive oil. Add buckwheat and saute, stirring occasionally for 3-4 minutes. Transfer to a medium pot.
- In the same skillet, Add 1 tbsp oil. Add onions and Saute for 1-2 minutes. Add mushrooms and continue to saute until mushrooms are soft.
- Add your mix to the buckwheat and stir.
- Pour your broth over the buckwheat mix. Stir in 1/2 tsp salt and top with 1 Tbsp butter. Bring everything to a boil then reduce heat to low and cover with a tight fitting lid. Simmer for 15 minutes or until kernels are soft and fluffy. 6.Remove from heat and let it stand covered for an additional 10 minutes.
Notes
- If you want to incorporate more buckwheat into your diet but don't want to fuss with mushrooms and such, here's the lazy-gal's version (don't judge me). In a bowl of a rice maker, add 1 cup rinsed buckwheat, 1.5 cups broth or water (instead of 2 cups water; rice makers are efficient like that), 1/2 tsp salt, 1-2 tbsp butter on top. Close the lid and push the white rice button. About 15-20 minutes later you have perfect buckwheat.
Genuine Reviews
User Reviews
Overall Rating
4.9
32 reviews
Excellent
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