Side dishe for 4

Buckwheat with Mushrooms

Name: Buckwheat with Mushrooms
Total time: 35 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 1 cup whole kernel brown buckwheat; 1 tbsp olive oil or canola oil; 2 cups reduced sodium broth; 1/2 tsp salt; 3 1/2 mushrooms; 1/2 onion; 1 tbsp unsalted butter

Toasted buckwheat cooks in broth while mushrooms and onion sauté in butter for a warm, savory side dish.

$0.76per serving $

35 minstart to table

4servings

Eastern European Budget Side dishes

Ingredients

1 cup whole kernel brown buckwheat
1 tbsp olive oil or canola oil
2 cups reduced sodium broth
1/2 tsp salt
3 1/2 mushrooms
1/2 onion
1 tbsp unsalted butter

Steps

Rinse the buckwheat and toast it with the oil in a 3-quart saucepan over medium heat for 3 minutes.
Add the broth and salt, bring it to a boil, then cover and simmer for 15 minutes.
Melt the butter in a 12-inch skillet and cook the onion and sliced mushrooms for 8 minutes.
Stir the cooked buckwheat into the skillet and cook for 4 minutes.
Cover the skillet and let the buckwheat rest for 5 minutes before serving.