Buckwheat with Mushrooms
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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
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 butter
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.
Recipe 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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi I’ve used this recipe for years and love it!
I recently ordered a large amount of buckwheat only to find out it was raw… Oh No!
Can you recommend a good method for toasting buckwheat?
Thanks!!!
Hi Isaac, I would toast like I do above in the recipe or like we did on our buckwheat pilaf. Check out all of our buckwheat recipes for more inspiration.
I cooked buckwheat for the time today, I cooked it as I cook rice. I added half a teaspoon of cumin and an oxo chicken cube. I washed the buckwheat and added to the boiling water, then cooked it covered on low heat. My son turned up his nose when I told him it was buckwheat, but he tasted it. He had second helpings
Awesome, I’m glad to hear the recipe was a success! Thanks for sharing Sheila!
Just curious. Why do you make plain buckwheat with 1 3/4 cups water to one cup buckwheat but in this recipe it’s with 2 cups of broth to one cup buckwheat?
I though about adding other vegetables to the mix like maybe zucchini but now I’m confused what my portions should be.
Hi Amy, if you are adding sauteed vegetables, I would go with these proportions. I added more here because the mushrooms will absorb some and plump up.
II use Bouillon if I have run out of chicken or Beef stock when making soups and gravies. Not as good but works in a pinch.
I love that it saves space also. It just takes up a small spot in my fridge versus buying loads of cartons for my small pantry.
Hi,
Could not find out how to write you directly..I wanted to share my dinner’s recipe of this evening..
100 gr grechka, washed a few times and them poured boiling water on top , left it aside to swell..
3 spoons of greek yogurt
2 pcs of garlic, chopped
A handfull of parsley and dill, chopped
1 small cucumber sliced
Dry mint leaves, crushed
Smoked chilly flakes
Mixed all of them in the same bowl, and ate one of my besy grechka meals 🙂
Thanks for your recipes 🙂
All the best
Fusun
Oh wow that sounds delicious!! Thank you so much for sharing that with me! 🙂
I love ukrainien borsch. I like varenuku. Good luck!
I live in the Middle East. They do not have ‘Better Thank Bouillon” here, but, the last time I went home to the USA, I went to Costco and bought 12 giant cans of it, not knowing that I would get to use it in your delish recipe. I just made “Buckwheat with Mushrooms” and I love it. Thank you for this! Susan
That’s great! Isn’t that stuff great? It’s so economical too!
This is delicious, thank you!
I use Vegeta for making broth works well. Never have seen ‘Better the Bouiillion’
Better Than Bouillon is just concentrated version of the broth. Do they make Vegeta without MSG now? That’s the only reason I stopped buying it, although it does make the food taste great :).
Yum, I love grechka! I also put mushrooms in mine but I also add shredded carrots and really enjoy it.
Beata, do you cook grechka on the stove or in the rice cooker? I like the idea of adding shredded carrots :).
IT WAS DELICIOUS!!!! Thank you 🙂
You’re welcome Aniya 🙂
Greetings Natasha!
I have a little dilemma…
My husband does NOT like mushrooms whatsoever. I love them, but I have also learned to bypass them when preparing a meal or whatnot. Can you please be so kind as to possibly giving me an idea on what I can replace the mushrooms with? Same goes for other meals I seen on your site. They are delicious looking but I can never seem to figure out what I could replace them with. For instance, I made the Podlivka, and that too, requires mushrooms. So i just grabbed what was next to them in the grocery store: eggplant 🙂 It didn’t turn out bad at all… in fact, it was really yummy! I just want to see your input on this one. What would be the best mushroom replacement for the grechka??? Thank you!!!
<3 Aniya
You might also try some thinly sliced carrots, or even grated carrots along with the onions. Let me know how that works for you.
Aniya, to please both you and your “not loving mushrooms” half make plain buckwheat (that you can top with a piece of meat if needed) and separately -white mushroom sauce for mushroom loving members of the family. I personally am guilty of serving my grechka with whole milk and sugar (breakfast or snack, instead of cookie or cereal) . Good luck experimenting !
I think I will give it a whirl tomorrow. I’ve had grechka in my cupboard FOREVER and I never know what to do with it.
Awesome! I will try this recipe
I hope you love it!
Ok so I grew up eating this kasha/buckwheat prepared like this add to cooked bow tie noodles in a casserole dish and bake it for 30 mins til kasha golden on top. It’s kasha varnishkas !
Mmmm sounds tasty!
I love BTB! I use it for Soups stews and gravies. I don’t eat gluten, so tonight I’m using it to make some beef, buckwheat, and mushroom soup with fresh parsley. Mmm so good! I also love buckwheat with cinnamon, walnuts raisins and almond milk. Your site is great and I’m going to share this post on my FB page 🙂
Thank you Stacie :). How do you make buckwheat with cinnamon, walnuts and almond milk?
I absolutely love your site!!! Made this yesterday and my family loved it!! So easy to make!! Thank you Natasha!! :))
You’re welcome Alina; I’m glad you and your family enjoyed it 🙂
Natasha, I love your version – and the photos! I make buckwheat with mushrooms as well, but add carrots in the dish, too: http://nami-nami.blogspot.com/2007/03/heartfriendly-warm-buckwheat-and.html
Thank you for sharing your version, I will make it your way next time.
You can also make the buckwheat in the rice cooker, brown ground beef mix together. And stuff portobello mushrooms with it. The mushroom is huge, so it is filling and delicious. I brushed olive oil on the cookie sheet and baked them and put mozz. cheese on top!
Thank you for sharing that Larayna, I will have to give it a try 🙂
Hi Natasha,
New to your site and new to cooking, just wanted to know how much water did you add to the buckwheat
Vera, I used 2 cups of water and dissolved 2 tablespoons of chicken broth in it. Hope this helps
Hi,
I am thrilled to find your site.I am Russian but both my parents are Ukrainian. Currently I am on a strict diet but I am able to eat buckwheat with mushrooms and onion.I love it.I have been eating it sense childhood.I eat it now as a complete meal with no meat or fish.Sometimes I add a salad with it.But it pretty much is a filling meal.Thanks for creating your site.Have a great week.
Thank you 😉 I love buckwheat and its my sons favorite too!
Smiles.
I was wondering if you have the recipe to the alevia salad on your site? I am curios to find the English translation for it. Thanks for your help.have a great week.
Were you referring to olivye? I do have that, just search olivye in the top right search box.
Thanx for the reciepe, I just made it and it’s soo good!! Love ur website, already made so many meals using your reciepes… Thanx again!
You are very welcome Anita
Definitely a favorite of the family. My dad always says to make more but no matter how much I make, always gone in less than two days. Thanks for such an easy and delish recipe:)
Sounds like a keeper 🙂 Thanks for sharing. I love it when my parents love what I make 🙂
Looks great! And fascinating that it seems very much like the Ashkenazi Jewish dish kasha varnishkas, traditional in my husband’s family. But now I’ve started exploring my Slovenian roots and have discovered buckwheat is a staple in that cuisine, too. Lovely site!
Thank you Blair, welcome to the site.:)
Simple and delish! Thank you
You’re welcome 🙂 we are glad you enjoyed it!
LOVE this product! I use it in soup and rice 🙂 I wish they had a bigger container 🙂 So happy for you and your blog, it’s really taking off! Many more blessings! <3
Believe it or not I.never tried boulion in any of my soups that I make or any other food I make.After seeing all your recipes I want to try it …. I hope I get this gift:)))
Hi! I really love using this better than bullion in many dishes instead of broth or just water. It adds really great flavor without having to add meat. 🙂
I love to use this for tsupa Toscana it’s delish
Love it in soups.
I shared your blog on facebook.
Pinned your Spartak recipe, my favorite cake!
http://pinterest.com/pin/133841420146557692/
I always put bouillon in my boiling water before i throw in pelmeni!
Shared on facebook 🙂
Here is a recipe my mom used to make and I still make it as a treat for my grown boys. After I’ve boiled and mashed some potatoes, I pour raw buckwheat into the hot potatoes. Cracked buckwheat gives a finer texture, whole buckwheat gives a nuttier taste. Mix in the buckwheat slowly until you have a nice ratio of potato to buckwheat. Spread this into a pie plate or rectangular baking dish and bake uncovered until the top is golden brown and crispy. Serve this with blobs of butter and even bigger blobs of sour cream. Not sure if this is anyway where near Ukrainian in nature but my mom was and she ate/made this all of her life.
I would love to win this! This stuff is awesome! Use it in all my soups.
I love adding bouillon cubes to my soups they give the soup that extra “umpth”. Love love love ALL YOUR RECIPES ( thank you so much for them). I also found the “trybochki” metal horns at bed bath and beyond 6 for 2.99.
I don’t know if I’ll win, but it’s fun to try.
Pinned it http://pinterest.com/pin/190769734186239486/
Shared on facebook
I use Boullion for everything ! Especially love it in soups
I also posted the link on facebook! 🙂
Hey Natasha, first of all I just wanted to say that I LOVE all of your recipes, thank you so much for taking your time to post all the recipes! I never used better then bouillon before, i always use just the regular chicken bouillon cubes, i use them for everything soups, gravies, golybtsi, potatoes… I would love to try the BTB.
Pined it on Pinterest
Just like on Facebook your post.
I love this brand of bouillon! And use it in gravey, soups, chicken dishes….basically almost everything.
Also posted this on Facebook
You have great recipes, especially desert. Since my husband has a big sweet tooth, I visit your site daily. You have good taste. thanks for your commitment.
I pinned a few of your recipes on Pinterest as my favorite 🙂
I’ve liked this post on facebook 🙂
Hi Natasha, I’m hooked to your website, I just have to go in everyday to check for something new and yummy. I’ve tried lots of your recipes and my hubby who is spoiled and would only eat food that looks good (which is good because he’s always right if I ask him if he thinks this or that is good) , enjoyed many of the recipes I tried….that tells me that you don’t just post anything, you post the best recipes. If I win, I would try using better than bouillion in my soups, never tried them before.
I’ve got to admit… I’ve never really liked buckwheat. Disliked it ever since I was a little girl. My mom couldnt get me to eat the stuff! But one day…. I was baby sitting for a friend, and she asked me to make it for her little girl. Since I’ve never made it before, I went onto your website to check for directions.
I saw this recipe… Looked easy enough, so I made it.
But boy, I wasnt expecting such a wonderful aroma of satueed oinions and mushrooms to hit me! It smelled so amazing, I simply couldnt resist a sample. lol. It was really good 🙂 Cant say that I’m a die-hard fan of buckwheat now, but at least now I can eat it. Occasionally. lol.
Thanks for the recipe. The BTB really gives it a lot of flavor.
This product sounds great, would love to try it. I love cooking with mushrooms so I can’t wait to go home and try this new recipe 🙂 I shared this on the Facebook, please add my name to this drawing. Thanks!
I love using bouillon for soups, and grechka.
I like to use boulion when making gravy.
I also shared and liked this post on FB 🙂
I love love love love better than boullion! I use it in alot of soups and gravys! Fave soup would have to be Zuppa Toscana! Its simple and the better than boullion paste makes it even yummier 🙂
Thanks for this awesome blog!! Its a life safer 🙂
Hi, Natasha!
Thank you for this wonderful giveaway that is going on ))
I agree. After trying many other brands of bullions, i stopped on BTB. It tasted like real bullion and even better. I add it in so many dishes. Those include: Macaroni, soups, borsh, liquid for golubtsy, pelmeni (as a finishing seasoning on the top), casseroles… To name a few )
Best wishes for your family. Thank you for your wonderful posts. I never hesitate whether to start making a dish from your post or not, I am sure it will taste awesome!!!
I use bouillon in my soups as well as rice dishes 🙂 love love it!!!
I use the bouillon in soups and meat recipes
I pinned it on Pinterest http://pinterest.com/pin/262123640782388807/
Liked this post on my FB!!! 😉
Great giveaway Natasha!!! I use the Better than Bullion a lot: in soups, rice, sauces… With ths busy life schedule, this product makes cooking much easier and faster.
I liked this post on fb.
I’d use it in curries or soups.
Posted this to my facebook
I use bouillon in making sauces, enhancing soups, enriching gravy.
It is good to omake bouillon from scratch if lots of time, but oft time need something quik an ease.
Love your website and am thrilled to see these delicious recipes.
Thank you for doing the drawing. 🙂
I love to use the bouillon in almost anything that requires liquid, soups, borsht, gravy, etc. Makes it taste so much richer. Thank you for the giveaway.. 🙂
I use it in soups, sauces, rice or side veggie dishes. Love it!
I liked on FB, too!
I use bouillon for soup, mainly. Sometimes when I make a soup which would ordinarily have meat (such as borscht) I only use buoillon and no one notices.
hi natasha…i have been following your website since it started. I am always excited when you post something new. Thank you for introducing me to better than bouillon. i always keep it in my refrigerated an use it in many things especially in soups. I would love to win the gift basket!
I have never tried Better than Bullion so far. That’s because I’m so…scared about everything is powdered….. I never know what’s in there. But, I’ll give it a try. I rely on yours and your commentators’ endorsement.
Oh and BTW, I loooove buckwheat, I think I already mentioned that on this blog :-). Thank you for this recipe.
Hi! I would love to win a gift basket! My husband is always on your website and telling me about all your great recipes!
I don’t do much cooking, but my wife uses that stuff and I know it’s good because her food always tastes great!
I use this better than bouillon from Costco too! I also like the beef one. It goes into everything; soups, rice, buckwheat and more 🙂
I also shared your link on facebook.