Buckwheat is simmered with onion, carrot and mushrooms in this gluten-free savoury side dish that is quick and easy to prepare.
4 people made this
1 tablespoon olive oil, or to taste
1 onion, diced
1 carrot, diced
225g mushrooms, diced
1 tablespoon butter, or to taste
salt and freshly ground black pepper to taste
Method Prep:15min › Cook:40min › Ready in:55min
Rinse buckwheat with cold water in a colander; drain.
Heat a pan over medium heat; cook and stir buckwheat until toasted and fragrant, 5 to 10 minutes. Transfer to a bowl.
Heat olive oil in the pan 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 the boil. Reduce heat, cover pot and simmer until liquid is absorbed, about 20 minutes. Fluff with a fork and serve.
Toasting the buckwheat in step 2 is optional. It will give the dish a more intense flavour.