This buckwheat, mushrooms and onions dish is so authentically Russian, that I think I lost all my Russian readers right here at the headline! Most of my Russian friends make this dish at home at least once every few weeks.
Buckwheat is a brown grain, available at health food stores. It’s nutty, tasty and rich in B-vitamins, iron and protein. Sauteed with onions and mushrooms, it’s hearty and filling enough to sustain you all by itself and with a side salad it’s just sublime!
Try vegetarian borsht, too to complete your immersion in healthy Russian cooking.
( vegan and gluten-free)
Buckwheat, Mushrooms and Onions
By May 14, 2012Published:
This buckwheat, mushrooms and onions dish is so authentically Russian, that I think I lost all my Russian readers right here at the …
- 1/3 cup Olive oil
- 1 large Onion chopped
- 1.5 cups shitake or portabella mushrooms sliced
- 3 cups Cooked buckwheat see below on how to cook it
- 1 tsp Sea salt
- 6. freshly ground black pepper
- 1/2 cup Parsley optional; chopped
- In a large skillet, warm up the oil and add the onions. Saute for 3 minutes, or until translucent. Add the mushrooms and saute until soft, for another 4-5 minutes. Add the buckwheat, lower the flame and cover. Simmer for another 5-7 minutes, stirring once, half way. Season and serve.
- How to cook buckwheat:
Rinse 1 cup buckwheat groats in a strainer. Put the grain a medium sauce pan. Add 2.5 cups water and bring to a boil. Cover, lower the flame and simmer for 10-12 minutes or until all the water is absorbed.