Buckwheat Cereal with Mushrooms and Onions recipe

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Ingredients

1 cup buckwheat groats
1 tablespoon olive oil, or to taste
1 onion, diced
1 carrot, diced
½ pound mushrooms, diced
1 tablespoon butter, or to taste
2 cups water
salt and ground black pepper to taste

Nutrition Info

242.5 calories
carbohydrate: 39 g
cholesterol: 7.6 mg
fat: 8 g
fiber: 6.2 g
protein: 8.2 g
saturatedFat: 2.7 g
servingSize: -
sodium: 78.9 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Rinse buckwheat with cold water in a colander, drain.

  2. Heat a skillet over medium heat, cook and stir buckwheat until toasted and fragrant, 5 to 10 minutes. Transfer to a bowl.

  3. Heat olive oil in the skillet over medium heat, cook and stir onion and carrot until onion is golden, 5 to 10 minutes. Add mushrooms, cook and stir for 5 minutes more.

  4. Melt butter in a pot over medium heat, add buckwheat and stir to coat. Add onion mixture, water, salt, and pepper, bring to a boil. Reduce heat, cover pot, and simmer until liquid is absorbed, about 20 minutes.

Recipe Yield

4 servings

Recipe Note

Buckwheat is a healthy side dish containing all 9 of the essential amino acids. It's very popular in Europe. Buckwheat is gluten free, as it's not a grain. This recipe is not as quick as a plain basic way to cook buckwheat, but it's so worth it and smells and tastes so good. Serve hot with a small piece of butter on top.

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