Buckwheat with Mushrooms

Name: Buckwheat with Mushrooms
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 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

⏱️ 35 min 🔪 Prep: 10 min 🔥 Cook: 25 min 📊 Medium ⭐ 4.9 (16) 👁️ 2 views

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Foto: Natasha's Kitchen — Natasha of NatashasKitchen.com

Ingredients

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.