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Buckwheat With Mushrooms And Asparagus
This buckwheat with mushrooms and asparagus is heathy, packed with wonderful flavors and ready in 30 minutes.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Lyubomira from CookingLSL📖 cookinglsl
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●bowl
📝 Preparation Steps
1
Rinse buckwheat with cold water and drain well.
buckwheat1 cup
2
Heat a large skillet over medium heat and add 1 tbsp olive oil. Saute buckwheat for ⏱️ 2 minutes. Transfer to a medium pot.
olive oil (, divided)2 tbspbuckwheat1 cup
3
In the same skillet, cook onion in 1 tbsp olive oil for ⏱️ 2 minutes, stirring frequently. Add mushrooms and cook for ⏱️ 6-8 minutes, until half of the water evaporates and they are soft.
olive oil (, divided)2 tbspmedium mushrooms (, sliced)6
4
Add buckwheat and chicken stock. Bring to a boil, reduce heat and cover with a lid. Cook for ⏱️ 10-12 minutes, until kernels are almost cooked, but there is still some water. Add in chopped asparagus, season with salt and pepper. Cook for 3-5 more minutes, until done.Remove from heat and let it stand in the pot for ⏱️ 5 minutes. (You can add 1 tbsp butter, to make it more creamy).
buckwheat1 cupmedium asparagus (, chopped)8
5
Transfer to a bowl, garnish with fresh dill (optional) and serve.
Nutrition Facts
calories
158 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
3 g
sugar Content
1 g
sodium Content
289 mg
protein Content
5 g
carbohydrate Content
23 g
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