Description
A comforting gluten-free dish featuring nutty buckwheat and savory mushrooms, perfect for a main dish or a side.
Ingredients
Scale
- 1 cup buckwheat groats
- 2 cups vegetable broth or water
- 1 cup mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley for garnish
Instructions
- Rinse and drain the buckwheat groats. In a medium saucepan, bring the vegetable broth or water to a boil.
- Add the buckwheat to the boiling broth, reduce heat to low, cover, and cook for about 15-20 minutes until tender. Remove from heat and let sit covered for 5 minutes.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in garlic and sliced mushrooms; cook until mushrooms are tender and browned, about 5-7 minutes.
- Fluff the cooked buckwheat with a fork and add it to the mushroom mixture in the skillet. Stir in thyme, salt, and black pepper. Cook for an additional 2-3 minutes, stirring gently to combine.
- Serve hot, garnished with fresh parsley.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg