This buckwheat porridge with mushroom makes for a hearty and wholesome meal, suitable for vegetarians and for a nutritious alternative to traditional grains.
Ingredients
- 1 cup buckwheat groats
- 2 cups water
- 1 cup mushrooms
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 2 cups vegetable or mushroom broth
- Salt and pepper to taste
- Fresh herbs (thyme or parsley) for garnish
Instructions
- Start by rinsing the buckwheat groats under cold water.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms and sauté until become golden brown. Set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add chopped onions and garlic.
- Add the rinsed buckwheat groats to the skillet with onions hd garlic. Toast them for a few minutes until they are lightly golden.
- Pour in the vegetable or mushroom broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 15-20 minutes.
- Once the buckwheat is cooked, fold in the sautéed mushrooms. Season with salt and pepper to taste.
- Allow it to simmer for an additional 5 minutes.
- Remove from heat and let it rest for a few minutes.
- Garnish with fresh herbs like thyme or parsley before serving.
