Description
A wholesome and flavorful buckwheat dish cooked with sautéed mushrooms and onions, simmered in a savory broth until fluffy and tender. Perfect as a nutritious side or light main meal, this recipe balances the earthy taste of buckwheat with the richness of butter and aromatic vegetables.
Ingredients
Scale
Main Ingredients
- 1 cup whole kernel brown buckwheat
- 2 cups reduced sodium broth (prepared with 2 tsp reduced sodium “Better Than Bouillon” in 2 cups boiling water)
- 1/2 tsp salt (omit if using regular broth)
- 1 Tbsp unsalted butter
Vegetables & Oils
- 3-4 mushrooms, sliced
- 1/2 medium onion, finely diced
- 1 Tbsp olive oil or canola oil (divided)
Instructions
- Prepare Ingredients: Chop the mushrooms and finely dice the onion. Rinse the buckwheat thoroughly under cold water and drain well to remove any debris or bitterness.
- Sauté Buckwheat: Heat a large skillet over medium heat. Once hot, add 1 tablespoon of olive or canola oil. Add the buckwheat and sauté, stirring occasionally for 3-4 minutes to lightly toast the grains. Then transfer the buckwheat to a medium pot.
- Sauté Vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Add the diced onions and sauté for 1-2 minutes until softened. Add the sliced mushrooms and continue cooking until mushrooms are soft and cooked through, about 4-5 minutes.
- Combine Buckwheat and Vegetables: Add the sautéed onions and mushrooms to the pot with the buckwheat. Stir well to combine all ingredients evenly.
- Add Broth and Cook: Pour the prepared reduced sodium broth over the buckwheat mixture. Stir in 1/2 teaspoon of salt (omit if broth is salted). Top with 1 tablespoon unsalted butter. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 15 minutes or until the buckwheat kernels are soft and fluffy.
- Rest and Serve: Remove the pot from heat but keep it covered. Let the buckwheat stand for an additional 10 minutes to fully absorb the flavors and finish cooking. Fluff with a fork before serving.
Notes
- For richer flavor, you may substitute butter with ghee or additional olive oil.
- Using reduced sodium broth allows better control over the salt level; adjust seasoning accordingly.
- Rinsing buckwheat helps remove any residual dust and reduces bitterness.
- This dish pairs well with a fresh green salad or steamed vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
