Buckwheat Cereal with Mushrooms and Onions
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"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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Ingredients55 m servings 243 cals
Original recipe yields 4 servings
- 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.
Per Serving: 243 calories; 8 g fat; 39 g carbohydrates; 8.2 g protein; 8 mg cholesterol; 79 mg sodium. Full nutrition