Buckwheat with mushrooms and onions

    55 min

    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

    Serves: 4 

    • 170g buckwheat
    • 1 tablespoon olive oil, or to taste
    • 1 onion, diced
    • 1 carrot, diced
    • 225g mushrooms, diced
    • 1 tablespoon butter, or to taste
    • 475ml water
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Rinse buckwheat with cold water in a colander; drain.
    2. Heat a pan over medium heat; cook and stir buckwheat until toasted and fragrant, 5 to 10 minutes. Transfer to a bowl.
    3. 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.
    4. 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.

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