Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.


Recipe Summary

40 mins
55 mins
15 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Rinse buckwheat with cold water in a colander; drain.

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

  • 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.

  • 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.

Cook's Notes:

Toasting the buckwheat in step 2 is optional. It will give the cereal a more intense buckwheat flavor.

Substitute broth for the water, if desired.

Nutrition Facts

243 calories; protein 8.2g; carbohydrates 39g; fat 8g; cholesterol 7.6mg; sodium 78.9mg. Full Nutrition