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4.9 from 48 votes

Buckwheat with Mushrooms

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Course: Side Dish
Cuisine: Russian , Ukrainian

Ingredients

  • 1 cup whole kernel brown buckwheat
  • 1 Tbsp olive oil or canola oil
  • 2 cups reduced sodium broth I used reduced sodium "Better Than Bouillon" 2 tsp in 2 cups boiling water
  • 1/2 tsp salt omit salt if using regular broth
  • 3-4 mushrooms sliced
  • 1/2 medium onion finely diced
  • 1 Tbsp unsalted butter

Instructions

    Cup of Yum
  1. Chop mushrooms and finely dice onion. Rinse the buckwheat and drain well.
  2. 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.
  3. 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.
  4. Add your mix to the buckwheat and stir.
  5. 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.