BUCKWHEAT WITH MUSHROOMS
In Eastern European countries, buckwheat is a staple ingredient. My mom prepared buckwheat for us at least once a week and vowed that it would single-handedly prevent me from getting headaches.
Provided by Natalya Drozhzhin
Categories Main Course
Time 55m
Number Of Ingredients 8
Steps:
- Prepare all ingredients for the buckwheat dish. To cook buckwheat: Bring water to boil, add buckwheat and salt to taste, cook on low heat for 20-25 minutes.
- Preheat a pan, add butter and onions to the pan. Add diced mushrooms to the mix and cook until it becomes golden brown.
- Combine mushroom mixture with buckwheat, let it sit for about 5 min to allow flavors to come together.
- Finally, add in fresh green onions and stir to combine everything together. Serve right away.
Nutrition Facts : Calories 168 kcal, Carbohydrate 27 g, Protein 7 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 46 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
BUCKWHEAT KASHA WITH MUSHROOMS AND ONIONS - 20 MINUTE SIDE DISH
Buckwheat Kasha with Sauteed Mushrooms, Onions, and Peas, drizzled with truffle oil for a touch of decadence. This naturally gluten-free side dish is ready in 20 minutes, and it is super healthy thanks to the nutrients in the buckwheat groats.
Provided by Kate
Time 20m
Number Of Ingredients 9
Steps:
- Combine uncooked buckwheat and vegetable broth (or water) in a medium pot. Season with a pinch of salt and pepper, if the broth is sodium-free. Bring to a boil, cover, and reduce heat. Cook for about 10 minutes, or until the buckwheat is tender. Drain off extra liquid if there is still liquid remaining. While the buckwheat is cooking, prepare the rest of the dish.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat and add the sliced onion. Sauté for 5 minutes, or until the onion starts to soften and turn golden brown. Add the mushrooms, and sauté for 5 minutes, or until the mushrooms start to sweat in the skillet.
- When the mushrooms start releasing juices, add the frozen (or fresh) peas, and sauté for 3 minutes until they are heated through. Season with salt and freshly ground pepper to taste.
- Add the cooked buckwheat and the chopped parsley to the skillet, and mix well over medium heat to combine all the flavors. Turn off from heat, and drizzle with truffle oil. Taste it to see if you need to add more salt. Serve warm.
Nutrition Facts : Calories 294 kcal, Carbohydrate 5 g, Protein 2 g, Fat 7 g, Sodium 5 mg, Sugar 2 g, ServingSize 1 serving
BUCKWHEAT WITH MUSHROOMS
Steps:
- 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.
BUCKWHEAT SOUP WITH PORCINI, BEEF AND KALE
Provided by Rachael Ray : Food Network
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place the mushrooms and a couple of cups of beef stock in a small pot. Simmer to reconstitute the mushrooms.
- Boil 1 3/4 cups water in a saucepot, season with a little salt, add the kasha and stir. Cover and reduce heat to simmer. Cook until tender, 18 to 20 minutes. Drizzle with a little EVOO and cool. Store separately from the soup base until the soup is served, to avoid mushy buckwheat.
- In a soup pot or Dutch oven, heat 2 tablespoons EVOO, a couple of turns of the pan, and add the guanciale. Brown the guanciale and then remove. Pat the beef dry and sprinkle with salt and pepper. Brown over medium-high heat in the guanciale drippings and remove. Add the garlic, onions and bay and stir and cook to soften, 8 to 10 minutes. Add the kale and wilt, and season with a few grates nutmeg. Add the tomato paste and stir until fragrant, then add the Worcestershire, the remaining beef stock, beef and guanciale. Remove the mushrooms and chop, then add the mushroom and the mushroom stock to the soup. Cook partially covered until the beef is tender, about 1 hour. Cool and store.
- To serve, combine the kasha with the hot soup and serve in shallow bowls with bread and cheese curls.
BUCKWHEAT CEREAL WITH MUSHROOMS AND ONIONS
Buckwheat is a healthy side dish containing all 9 of the essential amino acids. It's very popular in Europe. Buckwheat is gluten free, as it's not a grain. This recipe is not as quick as a plain basic way to cook buckwheat, but it's so worth it and smells and tastes so good. Serve hot with a small piece of butter on top.
Provided by Owlet
Categories Grain Side Dishes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Rinse buckwheat with cold water in a colander; drain.
- Heat a skillet over medium heat; cook and stir buckwheat until toasted and fragrant, 5 to 10 minutes. Transfer to a bowl.
- Heat olive oil in the skillet over medium heat; cook and stir onion and carrot until onion is golden, 5 to 10 minutes. Add mushrooms; cook and stir for 5 minutes more.
- Melt butter in a pot over medium heat; add buckwheat and stir to coat. Add onion mixture, water, salt, and pepper; bring to a boil. Reduce heat, cover pot, and simmer until liquid is absorbed, about 20 minutes.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 39 g, Cholesterol 7.6 mg, Fat 8 g, Fiber 6.2 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 78.9 mg, Sugar 4.1 g
BUCKWHEAT CEREAL WITH MUSHROOMS AND ONIONS
Buckwheat is a healthy side dish containing all 9 of the essential amino acids. It's very popular in Europe. Buckwheat is gluten free, as it's not a grain. This recipe is not as quick as a plain basic way to cook buckwheat, but it's so worth it and smells and tastes so good. Serve hot with a small piece of butter on top.
Provided by Owlet
Categories Grain Side Dishes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Rinse buckwheat with cold water in a colander; drain.
- Heat a skillet over medium heat; cook and stir buckwheat until toasted and fragrant, 5 to 10 minutes. Transfer to a bowl.
- Heat olive oil in the skillet over medium heat; cook and stir onion and carrot until onion is golden, 5 to 10 minutes. Add mushrooms; cook and stir for 5 minutes more.
- Melt butter in a pot over medium heat; add buckwheat and stir to coat. Add onion mixture, water, salt, and pepper; bring to a boil. Reduce heat, cover pot, and simmer until liquid is absorbed, about 20 minutes.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 39 g, Cholesterol 7.6 mg, Fat 8 g, Fiber 6.2 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 78.9 mg, Sugar 4.1 g
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- Heat a nonstick pan without any fat, place the buckwheat into the pan and cook for about 3-4 minutes until all the corns are dry and separated.
- Remove the buckwheat from the heat and transfer it to a small saucepan. Add the chicken stock or vegetable broth, bring to a boil, turn the heat down and simmer for about 15 minutes or until the buckwheat is soft and the stock has been absorbed.
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