Introduction: Buckwheat Risotto With Mushrooms
Unfortunately almost forgotten buckwheat is very tasty and highly nutritional.
Buckwheat is not related to wheat. It is not a grass. Buckwheat is related to sorrel, knotweed, and rhubarb.
Therefore grains contain no gluten and 100% safe to be eaten by people with celiac disease or gluten allergies.
It cooks fast and has a bit of nutty flavor with a hint of brown rice.
If you have never tasted it then try this, one of my favorite recipes.
Step 1: Ingredients:
2 cups of buckwheat
1 medium size onion, sliced
¼ cup of olive oil
1 pack of mushrooms, sliced
1 teaspoon of salt, or as desired
cooking pot 2qt
Step 2: Preparing Onions and Mushrooms
In a medium frying pan add olive oil and turn on heat. Add sliced onions and salt and cook for 5 to 7 minutes or until tender, stirring frequently.
Add sliced mushrooms to the sautéed onions. Fry them till they started to give away mushroom juice, about 5 min. Turn off the heat.
Step 3: Cooking It:
Take two cups of buckwheat and place them into cooking pot, mix all together. Add 2,5 cups of water and bring to boiling. Then reduce heat, make low flame! under the pot. Cook for 10-12 min. Turn of the flame. Place aside the pot with buckwheat risotto for another 10 min just to stay on a top stove.
The buckwheat will continue getting to the right condition while standing on a top stove.
Step 4: Ready to Eat!
Serve the dish hot or warm. The dish can be eaten along but ketchup goes nicely with it too.
Enjoy! Bon Appetite!
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