Buckwheat with Mushrooms

This post may contain affiliate links. Read my disclosure policy.

I love buckwheat. Too bad it’s not well appreciated here in the U.S., but I hope it will catch on. Buckwheat is crazy healthy; which makes me even happier that my son ate two bowls of this in one day! It’s a wonderful alternative to rice.

The combination of buckwheat with mushrooms, onion and broth is scrumptious. You’ll forget that it’s a side dish; chomping it down then realizing you’ve missed the chicken and carrots on your plate. Read on to find out more about the triple giveaway!! Woohoo!

A note on buckwheat: I’ve never been disappointed with any brands from the local Russian store. Buckwheat that is already toasted is best, otherwise it can get a little mushy. If it’s not toasted, you can toast it yourself on a skillet for a few minutes which should help.

Ingredients for Buckwheat with Mushrooms:

1 cup whole kernel brown buckwheat
1 Tbsp olive oil or canola oil
2 cups reduced sodium chicken broth
1/2 tsp salt (omit salt if using regular broth)
3-4 mushrooms, sliced
1/2 medium onion, finely diced
1 Tbsp butter

How to Make Buckwheat with Mushrooms:

1. Chop mushrooms and finely dice onion. Rinse the buckwheat (get rid of that dust) and drain well.

2. 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.

3. In the same skillet (no need to wash the pan; you’re welcome), 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.

4. Pour your broth over the buckwheat mix. Stir in 1/2 tsp salt (add salt only if using reduced-sodium broth) and top with 1 Tbsp butter. Bring the pot to a boil then reduce heat to low. Close the pot with a tight fitting lid. Simmer for 15 minutes or until kernels are soft and fluffy. Remove from heat and let it stand covered for an additional 10 minutes.

Notes:

If you want to incorporate more buckwheat into your diet but don’t want to fuss with mushrooms and such, here’s the lazy-gal’s version (don’t judge me). In a bowl of a rice maker, add 1 cup rinsed buckwheat, 1.5 cups broth or water (instead of 2 cups water; rice makers are efficient like that), 1/2 tsp salt, 1-2 Tbsp butter on top. Close the lid and push the white rice button. About 15-20 minutes later you have perfect buckwheat.

Buckwheat with Mushrooms

4.94 from 16 votes

Author: Natasha of NatashasKitchen.com

SaveSaved Pin Review Print

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Ingredients 

Servings: 4

• 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

Cook ModePrevent your screen from going dark

Instructions

• 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.

Notes

If you want to incorporate more buckwheat into your diet but don't want to fuss with mushrooms and such, here's the lazy-gal's version (don't judge me). In a bowl of a rice maker, add 1 cup rinsed buckwheat, 1.5 cups broth or water (instead of 2 cups water; rice makers are efficient like that), 1/2 tsp salt, 1-2 tbsp butter on top. Close the lid and push the white rice button. About 15-20 minutes later you have perfect buckwheat.

• Full Nutrition Label
• Nutrition Disclosure

Course: Side Dish

Cuisine: Russian, Ukrainian

Keyword: Buckwheat with Mushrooms

Skill Level: Easy

Cost to Make: $