Mushrooms with buckwheat

Description

Buckwheat groats are rich in vitamins and other beneficial nutrients on their own. Combined with mushrooms and onions, this porridge takes on exciting new flavors. This dish makes an excellent side dish not only for fasting meals but also as a complement to meat or poultry dishes. You can prepare mushrooms with buckwheat not only on the stovetop but also in the oven, a multicooker, or even over an open fire.

Instructions

1. 1

   Step 1

   Wash the mushrooms, clean them, and slice. Rinse the buckwheat thoroughly. Finely chop the onion.

2. 2

   Step 2

   Heat the oil in a deep skillet or saucepan with a thick bottom. Add the onion and sauté over medium heat until golden.

3. 3

   Step 3

   Add the grain and stir to coat it with oil. Continue to sauté, stirring frequently, until the buckwheat is lightly browned, about 7 minutes.

4. 4

   Step 4

   Pour in the broth or water with dissolved broth cubes and bring to a boil.

5. 5

   Step 5

   Add the mushrooms and reduce the heat, leaving the buckwheat to simmer with the lid open. Cook for about 15 minutes, until the liquid is absorbed. During this time, you can gently stir the mushrooms and buckwheat no more than once, otherwise the porridge will become too soft.

6. 6

   Step 6

   Remove the pot from the heat, add salt and pepper to the dish. When serving, sprinkle with parsley or dill.