Description
This buckwheat with mushrooms and asparagus is heathy, packed with wonderful flavors and ready in 30 minutes.
Ingredients
- 1 cup Buckwheat
- 2 Tablespoons Olive Oil, Divided
- 1 Small Onion, Chopped
- 6 Medium Mushrooms, Sliced
- 2 cups Chicken Broth
- 8 stalks (Medium-Size) Asparagus, Tough Ends Removed Then Chopped
- Salt And Black Pepper To Taste
- 1 Tablespoon Butter (optional)
- ½ Tablespoons Chopped Dill (optional)
- 1 cup Buckwheat
- 2 Tablespoons Olive Oil, Divided
- 1 Small Onion, Chopped
- 6 Medium Mushrooms, Sliced
- 2 cups Chicken Broth
- 8 stalks (Medium-Size) Asparagus, Tough Ends Removed Then Chopped
- Salt And Black Pepper To Taste
- 1 Tablespoon Butter (optional)
- ½ Tablespoons Chopped Dill (optional)
Preparation
Note that some individuals may develop a severe allergy to buckwheat.
Rinse buckwheat with cold water and drain well.
Heat a large skillet over medium heat and add half of the olive oil. Once hot add buckwheat. Saute buckwheat for 2 minutes. Transfer to a medium pot.
In the same skillet, cook onion in the other half of the 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. 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 the chopped asparagus and 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 the butter, to make it more creamy, if desired. Transfer to a bowl, garnish with fresh dill (optional) and serve.
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