Buckwheat Cereal with Mushrooms and Onions

Buckwheat is a healthy side dish containing all 9 of the essential amino acids. It’s very popular in Europe. Buckwheat is gluten free, as it’s not a grain. This recipe is not as quick as a plain basic way to cook buckwheat, but it’s so worth it and smells and tastes so good. Serve hot with a small piece of butter on top.

Step: 1

Rinse buckwheat with cold water in a colander; drain.

Step: 2

Heat a skillet over medium heat; cook and stir buckwheat until toasted and fragrant, 5 to 10 minutes. Transfer to a bowl.

Step: 3

Heat olive oil in the skillet over medium heat; cook and stir onion and carrot until onion is golden, 5 to 10 minutes. Add mushrooms; cook and stir for 5 minutes more.

Step: 4

Melt butter in a pot over medium heat; add buckwheat and stir to coat. Add onion mixture, water, salt, and pepper; bring to a boil. Reduce heat, cover pot, and simmer until liquid is absorbed, about 20 minutes.

Per Serving: 243 calories; protein 8.2g; carbohydrates 39g; fat 8g; cholesterol 7.6mg; sodium 78.9mg.

The most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re making pasta, make sure for a simple vegetable . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

One make sure is also can apply to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do double-duty .