Buckwheat Cereal With Mushrooms And Onions

Serves: 4

Halle Leffler

1 January 1970

Based on User reviews:

46

Spice

58

Sweetness

53

Sourness

41

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

1 cup

Buckwheat Groats

1 tbsp

Olive Oil (to taste)

1

Onion (diced)

1

Carrot (diced)

450 g

Mushroom (diced)

1 tbsp

Butter (to taste)

2 cups

Water

1

Salt

1

Ground Black Pepper (to taste)

Directions:

1

Rinse buckwheat with cold water in a colander; drain

2

Heat a skillet over medium heat; cook and stir buckwheat until toasted and fragrant, 5 to 10 minutes

3

Transfer to a bowl

4

Heat olive oil in the skillet over medium heat; cook and stir onion and carrot until onion is golden, 5 to 10 minutes

5

Add mushrooms; cook and stir for 5 minutes more

6

Melt butter in a pot over medium heat; add buckwheat and stir to coat

7

Add onion mixture, water, salt, and pepper; bring to a boil

8

Reduce heat, cover pot, and simmer until liquid is absorbed, about 20 minutes