Buckwheat with Mushrooms
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.comIngredients
4 servings
- 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
Steps
Chop mushrooms and finely dice onion. Rinse the buckwheat and drain well.
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.
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.
Add your mix to the buckwheat and stir.
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.
Source: Natasha's Kitchen by Natasha of NatashasKitchen.com
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