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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

4.86 from 7 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 butter

Instructions

  1. Chop mushrooms and finely dice onion. Rinse the buckwheat 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, Add 1 tbsp oil. Add onions and Saute for 1-2 minutes. Add mushrooms and continue to saute until mushrooms are soft.
  4. Add your mix to the buckwheat and stir.
  5. 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.

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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • 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 πŸ™‚

    Thanks for your recipes πŸ™‚

    All the best
    Fusun Reply

    • Natasha
      natashaskitchen
      January 16, 2016

      Oh wow that sounds delicious!! Thank you so much for sharing that with me! πŸ™‚ 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

    • Π˜Ρ€ΠΈΠ½Π°
      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 πŸ™‚ Reply

    • Natasha
      natashaskitchen
      September 11, 2013

      You’re welcome Aniya πŸ™‚ 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 πŸ™‚ 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

  • Alisa
    August 26, 2013

    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. Reply

  • Amy
    May 21, 2013

    Awesome! I will try this recipe Reply

    • Natasha
      natashaskitchen
      May 21, 2013

      I hope you love it! Reply

  • Sharon
    April 12, 2013

    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 ! Reply

    • Natasha
      natashaskitchen
      April 12, 2013

      Mmmm sounds tasty! Reply

  • Stacie
    March 17, 2013

    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 πŸ™‚ Reply

    • Natasha
      natashaskitchen
      March 17, 2013

      Thank you Stacie :). How do you make buckwheat with cinnamon, walnuts and almond milk? Reply

  • Alina
    February 20, 2013

    I absolutely love your site!!! Made this yesterday and my family loved it!! So easy to make!! Thank you Natasha!! :)) Reply

    • Natasha
      natashaskitchen
      February 20, 2013

      You’re welcome Alina; I’m glad you and your family enjoyed it πŸ™‚ Reply

  • Pille @ Nami-Nami
    December 29, 2012

    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 Reply

    • Natasha
      natashaskitchen
      December 29, 2012

      Thank you for sharing your version, I will make it your way next time. Reply

  • Larayna
    October 30, 2012

    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! Reply

    • Natasha
      natashaskitchen
      October 31, 2012

      Thank you for sharing that Larayna, I will have to give it a try πŸ™‚ Reply

  • Vera
    October 3, 2012

    Hi Natasha,
    New to your site and new to cooking, just wanted to know how much water did you add to the buckwheat Reply

    • Natasha
      natashaskitchen
      October 3, 2012

      Vera, I used 2 cups of water and dissolved 2 tablespoons of chicken broth in it. Hope this helps Reply

  • Marina
    August 18, 2012

    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. Reply

    • Natasha
      natashaskitchen
      August 18, 2012

      Thank you πŸ˜‰ I love buckwheat and its my sons favorite too! Reply

      • Marina
        August 22, 2012

        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. Reply

        • Natasha
          natashaskitchen
          August 22, 2012

          Were you referring to olivye? I do have that, just search olivye in the top right search box. Reply

  • Anita
    August 15, 2012

    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! Reply

    • Natasha
      natashaskitchen
      August 15, 2012

      You are very welcome Anita Reply

  • Ana
    August 15, 2012

    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:) Reply

    • Natasha
      natashaskitchen
      August 15, 2012

      Sounds like a keeper πŸ™‚ Thanks for sharing. I love it when my parents love what I make πŸ™‚ Reply

  • Blair K.
    July 30, 2012

    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! Reply

    • Natasha
      natashaskitchen
      July 30, 2012

      Thank you Blair, welcome to the site.:) Reply

  • Irene
    July 5, 2012

    Simple and delish! Thank you Reply

    • Natasha
      natashaskitchen
      July 5, 2012

      You’re welcome πŸ™‚ we are glad you enjoyed it! Reply

  • Vicky
    July 1, 2012

    LOVE this product! I use it in soup and rice πŸ™‚ I wish they had a bigger container πŸ™‚ So happy for you and your blog, it’s really taking off! Many more blessings! <3 Reply

  • Yuliya I
    June 30, 2012

    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:))) Reply

  • Alina
    June 30, 2012

    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. πŸ™‚ Reply

  • Sveta
    June 30, 2012

    I love to use this for tsupa Toscana it’s delish Reply

  • Angel
    June 30, 2012

    Love it in soups. Reply

  • heather
    June 29, 2012

    I shared your blog on facebook. Reply

  • heather
    June 29, 2012

    Pinned your Spartak recipe, my favorite cake!

    http://pinterest.com/pin/133841420146557692/
     Reply

  • heather
    June 29, 2012

    I always put bouillon in my boiling water before i throw in pelmeni! Reply

  • Inna McAllister
    June 29, 2012

    Shared on facebook πŸ™‚ Reply

  • Cathy
    June 29, 2012

    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. Reply

  • Marina
    June 28, 2012

    I would love to win this! This stuff is awesome! Use it in all my soups. Reply

  • Nata
    June 28, 2012

    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. Reply

  • Olga
    June 28, 2012

    I don’t know if I’ll win, but it’s fun to try. Reply

  • Anna
    June 28, 2012

    Pinned it http://pinterest.com/pin/190769734186239486/
     Reply

  • Anna
    June 28, 2012

    Shared on facebook Reply

  • Anna
    June 28, 2012

    I use Boullion for everything ! Especially love it in soups Reply

  • IRINA
    June 28, 2012

    I also posted the link on facebook! πŸ™‚ Reply

  • IRINA
    June 28, 2012

    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. Reply

  • Anna Kulik
    June 27, 2012

    Pined it on Pinterest  Reply

  • Anna Kulik
    June 27, 2012

    Just like on Facebook your post. Reply

  • Anna Kulik
    June 27, 2012

    I love this brand of bouillon! And use it in gravey, soups, chicken dishes….basically almost everything. Reply

  • alina
    June 27, 2012

    Also posted this on Facebook Reply

  • alina
    June 27, 2012

    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. Reply

  • Olga
    June 26, 2012

    I pinned a few of your recipes on Pinterest as my favorite πŸ™‚ Reply

  • Olga
    June 26, 2012

    I’ve liked this post on facebook πŸ™‚ Reply

  • Olga
    June 26, 2012

    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. Reply

  • Avera
    June 26, 2012

    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 πŸ™‚ 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. Reply

  • Zhanna
    June 26, 2012

    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 πŸ™‚ I shared this on the Facebook, please add my name to this drawing. Thanks! Reply

  • Nadya
    June 25, 2012

    I love using bouillon for soups, and grechka. Reply

  • Lilia
    June 25, 2012

    I like to use boulion when making gravy. Reply

  • Mary
    June 25, 2012

    I also shared and liked this post on FB πŸ™‚ Reply

  • Mary
    June 25, 2012

    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 πŸ™‚
    Thanks for this awesome blog!! Its a life safer πŸ™‚ Reply

  • Vikulya
    June 25, 2012

    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!!! Reply

  • Mila
    June 25, 2012

    I use bouillon in my soups as well as rice dishes πŸ™‚ love love it!!! Reply

  • Irina
    June 25, 2012

    I use the bouillon in soups and meat recipes Reply

  • INESSA-GrabandgoRecipes
    June 25, 2012

    I pinned it on Pinterest http://pinterest.com/pin/262123640782388807/
     Reply

  • INESSA-GrabandgoRecipes
    June 25, 2012

    Liked this post on my FB!!! πŸ˜‰ Reply

  • INESSA-GrabandgoRecipes
    June 25, 2012

    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. Reply

  • Felicia
    June 25, 2012

    I liked this post on fb. Reply

  • Felicia
    June 25, 2012

    I’d use it in curries or soups. Reply

  • Lena
    June 25, 2012

    Posted this to my facebook Reply

  • Jen
    June 24, 2012

    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. πŸ™‚ Reply

  • Lena
    June 24, 2012

    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.. πŸ™‚ Reply

  • Valya B.
    June 24, 2012

    I use it in soups, sauces, rice or side veggie dishes. Love it! Reply

  • Annie
    June 24, 2012

    I liked on FB, too! Reply

  • Annie
    June 24, 2012

    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. Reply

  • angie
    June 24, 2012

    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! Reply

  • Adi
    June 24, 2012

    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. Reply

  • Kristen
    June 23, 2012

    Hi! I would love to win a gift basket! My husband is always on your website and telling me about all your great recipes! Reply

  • Victor
    June 23, 2012

    I don’t do much cooking, but my wife uses that stuff and I know it’s good because her food always tastes great! Reply

  • Katya
    June 23, 2012

    I use this better than bouillon from Costco too! I also like the beef one. It goes into everything; soups, rice, buckwheat and more πŸ™‚ Reply

  • Masha
    June 23, 2012

    I also shared your link on facebook. Reply

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