You love buckwheat, then cook it with mushrooms and vegetables - and you have a self-sufficient dish on your table. A lean recipe you can use as often as you like!
Recipe content:
- Ingredients
- Step by step cooking
- Video recipes
Buckwheat is an excellent side dish, rich in iron and other trace elements, which makes it a frequent guest on the tables in our country. We invite you to evaluate a wonderful lean buckwheat recipe cooked with vegetables and mushrooms. Despite the fact that there is no meat in the dish, thanks to the mushrooms it is very satisfying and completely self-sufficient. Hunger will leave you for several hours after a portion of buckwheat porridge prepared according to this recipe. Such a dish can be cooked both in a brazier, in a frying pan, and in a slow cooker, which will significantly free up your time.
- Caloric content per 100 g - 108 kcal kcal.
- Servings - 3 Plates
- Cooking time - 40 minutes
Ingredients:
- Buckwheat - 1 tbsp.
- Onions - 1 pc.
- Carrots - 1 pc.
- Mushrooms - 5-6 large
Step by step cooking buckwheat with mushrooms and vegetables
1. Sort the buckwheat and rinse. Pour 2 glasses of pure water (the usual proportions of buckwheat with water are 2: 1). Bring to a boil over high heat, add salt and after a couple of minutes reduce the heat. We simmer buckwheat under the lid, trying not to open it often, for another 15 minutes until the liquid has completely evaporated.
2. Prepare vegetables and mushrooms. Peel and chop carrots and onions in any way convenient for you. You can cut vegetables like you would for a soup or borscht. We wash the champignons without soaking, cut off the edge of the leg to refresh the cut, and chop the mushrooms into a medium-sized cube.
3. Heat the pan, drain a little vegetable oil. First, fry the onion on it, then add the carrots. When the vegetables are brown enough, add the mushrooms. Fry the mushrooms from all sides. Salt and pepper towards the end of cooking.
4. When the liquid from the mushrooms evaporates and they hit, pour buckwheat into the pan. We mix all the components and heat everything together for 5-7 minutes.
5. The same dish is not difficult to prepare in a slow cooker. To do this, first set the "Fry" mode and cook the vegetables for the first 10-12 minutes, then add the mushrooms and set the timer for 15 minutes. Then fill in raw buckwheat, fill it with water so that it covers everything by about a finger. In the "Stew", "Rice / Buckwheat" or "Pilaf" mode, bring the dish to readiness, this will take about 40 minutes.
6. Buckwheat with mushrooms and vegetables, cooked according to a lean recipe, is ready. Serve with pickles, herbs or fresh vegetables. Bon Appetit!
See also video recipes:
1) How to deliciously cook buckwheat with mushrooms
2) Buckwheat with mushrooms and onions
