Buckwheat with Mushrooms
- 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
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.
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.