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Buckwheat with Mushrooms
A Ukrainian, earthy dish combining nutty buckwheat and savory mushrooms for a comforting meal.
Prep:
5 minutes
|
Cook:
55 minutes
4 servings
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Easy
Ingredients
1 cup buckwheat groats
2 cups water
10½ oz button mushrooms
1 large onion
3½ TBSP ghee (clarified butter) or substitute olive oil
Salt and black pepper, to taste
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170 g buckwheat groats
475 mL water
300 g button mushrooms, sliced
150–180 g onion
50 g ghee (clarified butter) or substitue olive oil
Salt and black pepper, to taste
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
-
Instructions
- Cook the buckwheat: Rinse 1 cup of buckwheat thoroughly. Place it in a saucepan with 2 cups of water, add 1 teaspoon of salt, bring to a boil, then reduce the heat and cook until the liquid is absorbed and the buckwheat is tender.
- Prepare the mushrooms: Heat the ghee in a frying pan. Add the finely diced onion and sauté until golden brown. Add the sliced mushrooms and cook for approximately 10 minutes, stirring occasionally, until the excess moisture has evaporated and the mushrooms are lightly browned.
- Combine: Add the cooked buckwheat to the mushroom and onion mixture. Stir well and cook together over low heat for 5 minutes. Serve warm, garnished with fresh herbs.
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Nutritional Info
Storage
Notes
Used with permission from
David Janelidze, MD, PhD; Halyna Nezhgovorova, MD, PhD; Oleg Shvets, MD, PhDDavid Janelidze, MD, PhD; Halyna Nezhgovorova, MD, PhD; Oleg Shvets, MD, PhD
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