Buckwheat with Mushrooms and Onions

A comforting Russian home-style dish rich in plant-based protein and complex carbohydrates, thanks to nutrient-dense buckwheat and fiber-packed mushrooms.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g cooked buckwheat (from about 240 g dry buckwheat) · 708 kcal in the whole recipe
• 700 g fresh mushrooms, sliced · 154 kcal in the whole recipe
• 2 medium onions (220 g), finely chopped · 88 kcal in the whole recipe
• 1 medium carrot (100 g), grated · 41 kcal in the whole recipe
• 2 cloves garlic (8 g), minced · 12 kcal in the whole recipe
• 1.5 tbsp (20 g) olive oil · 177 kcal in the whole recipe
• 15 g fresh dill, finely chopped · 7 kcal in the whole recipe
• 1/2 tsp salt and black pepper to taste

Method

1. Heat olive oil in a large skillet over medium heat, then add chopped onion and grated carrot; sauté for 5 to 6 minutes until softened.

   

2. Add sliced mushrooms and minced garlic to the skillet; cook for 7 to 8 minutes until mushrooms release their liquid and brown nicely.

   

3. Stir in the cooked buckwheat, salt, and black pepper, mixing well to combine with the mushroom mixture; warm through for 2 to 3 minutes.

   

4. Turn off the heat, fold in the finely chopped fresh dill, and serve warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.