A plate of 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

Ingredients for buckwheat and mushrooms on the table

How to Make Buckwheat with Mushrooms:

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

Two photos one of diced mushrooms and onions and one of buckwheat in a bowl with water

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.

Buckwheat on a skillet

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.

Four photos of mushrooms and onions being sautéed and added to a pot of buckwheat

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.

Three photos of pots with buckwheat and mushrooms with water, salt and butter being added

Buckwheat and mushrooms on a white plate

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's Kitchen Cookbook

Buckwheat with Mushrooms

4.94 from 15 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

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

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.
Course: Side Dish
Cuisine: Russian, Ukrainian
Keyword: Buckwheat with Mushrooms
Skill Level: Easy
Cost to Make: $

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Jamie
    March 29, 2023

    Thank you for introducing us to buckwheat! When I saw this recipe I knew we had to give it a try, so I ordered some off of Amazon. The earthy flavor reminds me of wild rice, but has a better, fluffier texture. Everyone at our dinner table gave it a thumbs up.

    Reply

    • Natasha's Kitchen
      March 29, 2023

      You’re welcome, Jamie. Great to hear that it was a huge hit!

      Reply

  • Irene
    March 5, 2022

    Thank you so much for your Russian recipes!!! My mother was from Ukraine and she cooked without recipes. I’m always trying to remember how she made things and it’s very helpful to have your recipes. Keep up the great work!! ❤️😊

    Reply

    • Natashas Kitchen
      March 5, 2022

      You’re welcome! I’m so happy this is helpful, Irene!

      Reply

  • diane harris
    August 19, 2021

    i love kasha varnishkas (kasha & bowties). Any idea how to translate it to an instant pot?

    Reply

    • Natasha's Kitchen
      August 19, 2021

      Hi Diane, I haven’t tested that yet to advise but thanks for the idea and suggestion!

      Reply

  • Isaac
    October 31, 2020

    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!!!

    Reply

  • Sheila Dattoo
    February 11, 2018

    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

    Reply

    • Natasha's Kitchen
      February 12, 2018

      Awesome, I’m glad to hear the recipe was a success! Thanks for sharing Sheila!

      Reply

  • Amy
    October 20, 2017

    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.

    Reply

    • Natasha
      natashaskitchen
      October 20, 2017

      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.

      Reply

  • Norm D
    February 23, 2016

    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.

    Reply

    • Natasha
      natashaskitchen
      February 23, 2016

      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.

      Reply

  • Fusun
    January 16, 2016

    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

    Reply

    • Natasha
      natashaskitchen
      January 16, 2016

      Oh wow that sounds delicious!! Thank you so much for sharing that with me! 🙂

      Reply

  • myroslava
    December 15, 2015

    I love ukrainien borsch. I like varenuku. Good luck!

    Reply

  • Susan
    June 16, 2015

    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

    Reply

    • Natasha
      natashaskitchen
      June 16, 2015

      That’s great! Isn’t that stuff great? It’s so economical too!

      Reply

    • Ирина
      June 13, 2019

      This is delicious, thank you!

      Reply

  • Kuba Przedzienkowski
    March 21, 2015

    I use Vegeta for making broth works well. Never have seen ‘Better the Bouiillion’

    Reply

    • Natasha
      natashaskitchen
      March 21, 2015

      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 :).

      Reply

  • Beata
    February 17, 2015

    Yum, I love grechka! I also put mushrooms in mine but I also add shredded carrots and really enjoy it.

    Reply

    • Natasha
      natashaskitchen
      February 17, 2015

      Beata, do you cook grechka on the stove or in the rice cooker? I like the idea of adding shredded carrots :).

      Reply

  • Aniya
    September 11, 2013

    IT WAS DELICIOUS!!!! Thank you 🙂

    Reply

    • Natasha
      natashaskitchen
      September 11, 2013

      You’re welcome Aniya 🙂

      Reply

  • Aniya
    September 5, 2013

    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

    Reply

    • Natasha
      natashaskitchen
      September 5, 2013

      You might also try some thinly sliced carrots, or even grated carrots along with the onions. Let me know how that works for you.

      Reply

    • Natasha K.
      March 27, 2019

      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 !

      Reply

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