Buckwheat with mushrooms
4 servings
30 minutes
The birthplace of the popular cereal is somewhere on the border of modern India and Nepal, and it came to Russia from Byzantium, hence its name - buckwheat. We love it for its ease of preparation and cheapness, but buckwheat , frankly speaking, evokes a feeling of melancholy in those whose cookbook is limited to a couple of recipes with this wonderful cereal. But it gives so many ways to maneuver! You can make popcorn, risotto, soups, salads and much more from it. Buckwheat with mushrooms is one of the classic ways to use it, but no less boring: the finished dish can be sprinkled with parmesan or other fragrant cheese, you can add celery or fresh tomatoes - the composition of toppings is limited only by your imagination.
1
Prepare the necessary ingredients.
2
Chop the carrot finely.
- Carrot: 1 piece
3
Chop the onion finely.
- Onion: 1 head
4
Fry them in vegetable oil until golden brown.
- Vegetable oil: 100 ml
5
Add buckwheat to the vegetables and stir for 2 minutes.
- Buckwheat groats: 320 g
6
Pour in water or mushroom broth, add salt and cover with a lid. Cook on low heat for 20 minutes until the grains are ready.
- Water: 650 ml
- Salt: to taste
7
Slice the mushrooms.
- Button mushrooms: 300 g
8
In a separate pan, heat butter and vegetable oil and fry the mushrooms until golden brown.
- Vegetable oil: 100 ml
- Butter: 20 g
- Button mushrooms: 300 g
9
Transfer the mushrooms to the pan with buckwheat, add chopped greens.
- Fresh herbs: to taste
10
Mix and serve immediately.
