Description
A hearty and nutritious dish made with buckwheat and sautéed mushrooms, perfect as a main course or side dish.
Ingredients
Scale
- 1 cup buckwheat groats
- 2 cups vegetable broth or water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (cremini or button mushrooms recommended)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Rinse the buckwheat groats under cold water and drain.
- In a medium saucepan, bring the vegetable broth or water to a boil. Add the buckwheat and a pinch of salt. Reduce heat to low, cover, and simmer for about 15-20 minutes, or until the buckwheat is tender and the liquid is absorbed.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Sauté until the mushrooms are tender and browned, about 7-10 minutes.
- Stir in the dried thyme, salt, and pepper. Cook for another minute to combine the flavors.
- Fluff the cooked buckwheat with a fork and add it to the mushroom mixture. Toss well to combine.
- Serve hot, garnished with fresh parsley.
Notes
- Feel free to add other vegetables like spinach or bell peppers for extra flavor and nutrition.
- This dish can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2
- Sodium: 300
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 40
- Fiber: 6
- Protein: 7
Keywords: buckwheat with mushrooms, vegetarian buckwheat recipe, healthy buckwheat dish, mushroom buckwheat pilaf, easy buckwheat recipe