Buckwheat with Mushrooms

Name: Buckwheat with Mushrooms
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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 unsalted butter

4.89 from 9 votes
182 comments

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.

Buckwheat with Mushrooms

4.89 from 9 votes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Author: Natasha of NatashasKitchen.com

Skill Level: Easy

Cost to Make: $5

Keyword: Buckwheat with Mushrooms

Cuisine: Russian, Ukrainian

Course: Side Dish

Servings: 4

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 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.

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.

Nutrition Disclosure

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.