Buckwheat on mushroom broth

4 servings

20 minutes

Buckwheat in mushroom broth is a refined combination of simple ingredients that creates a deep, rich flavor with hints of forest mushrooms. This recipe has roots in Russian cuisine, where buckwheat has long been considered a symbol of prosperity and satiety. Slow soaking in aromatic broth allows the grain to absorb all the richness of flavor, while baking gives it a crumbly texture. The dish is versatile – it can be served as a standalone meal or as a side dish to meat and vegetables. This preparation makes buckwheat particularly cozy and warming, perfect for family dinners in cold weather.

Energy value per serving

• Calories: 248.6
• Proteins: 8.2g
• Fats: 2g
• Carbohydrates: 52.7g

Ingredients

• Buckwheat groats: 320 g
• Mushroom broth: 500 ml
• Salt: to taste

Cooking steps

1. Prepare all the ingredients.

2. Place the buckwheat in a fireproof dish and pour cold mushroom broth over it.

   Required ingredients:

   • Buckwheat groats: 320 g
   • Mushroom broth: 500 ml

3. Leave to swell overnight.

4. Preheat the oven to 180 degrees.

5. Salt the buckwheat to taste and send it to the oven for 15-20 minutes.

   Required ingredients:

   • Salt:  to taste

6. Serve crumbly buckwheat as a side dish.