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This buckwheat with mushrooms and asparagus is heathy, packed with wonderful flavors and ready in 30 minutes.
I’ve been experimenting with buckwheat recipes a lot lately, so I decided to share with you a simple way to incorporate it in a savory dish.
The perfect combination of meaty mushrooms, fresh asparagus and gluten free buckwheat is great for a side dish or a light vegetarian meal.
Buckwheat is a superfood. It is not very popular in the US. It is also known as “kasha” and you can find it in Russian/Polish stores, the kosher section of some supermarkets or online. I prefer to buy the one that has been pre-toasted and has brown color. (If you get the not toasted kind, you can easily toast it in a skillet for 2-3 minutes, otherwise it tends to get mushy when cooked).
It takes less than 20 minutes to cook and does not require any soaking. It is a great alternative to rice and completely gluten free. It is popular in Russia, some Asian countries and Europe. Soba noodles are made from buckwheat. And it has no relation to wheat, in fact it is a plant, cultivated for its grain like seeds and used as a cover crop. It is related to rhubarb, sorrel and knot wheat.
The fact that no one around me likes buckwheat (sad) motivated me to try quite a few recipes. And I actually like it. What does it really taste like? Good question. It has a very strong taste, like darkly toasted bread.
It is chewy, when cooked right. I’m planning to make buckwheat pancakes or bread pretty soon.
For this dish I cooked lighty toasted the buckwheat, then cooked it with mushrooms and onions in chicken broth. A few minutes before it was done cooking, I added some chopped asparagus, so they can get lightly cooked. Topped with some fresh dill (optional).
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Buckwheat With Mushrooms And Asparagus
Ingredients
- 1 cup buckwheat
- 2 tbsp olive oil, , divided
- 2 cups chicken broth
- 1 small onion, (1/2 medium) chopped
- 6 medium mushrooms, , sliced
- 8 medium asparagus, , chopped
- salt and pepper to taste
- 1/2 tbsp chopped fresh dill for garnishing
Instructions
- Rinse buckwheat with cold water and drain well.
- Heat a large skillet over medium heat and add 1 tbsp olive oil. Saute buckwheat for 2 minutes. Transfer to a medium pot.
- 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.
- 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).
- Transfer to a bowl, garnish with fresh dill (optional) and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve never tried buckwheat before, but you are definitely convincing me to do so! Mushrooms and asparagus are pretty much my favorite veggie combo so this dish looks amazing! Love your creativity, Mira. Pinned!
Thanks for pinning Gayle! Hope you like it!
I prefer buckwheat over quinoa, I am waiting for it to become a big deal. This look delicious like always!
Yeah, it is popular in Europe, but not so much here! I like it, too !
I’ve never cooked with buckwheat as my husband is highly allergic, but this looks delicious and definitely I dish I would really enjoy.
Yeah, I know some people are allergic to it, so sorry to hear your husband is 🙁
This might be the first time I’ve seen buckwheat like this! I only eat buckwheat noodles! looks like bulgar and farro .. love this, Mira!!!!
Thanks Alice! Buckwheat noodles are my favorite!
You are seriously the queen of delicious bowls, Mira! I love that buckwheat is the main component. Buckwheat doesn’t get nearly enough love!
So glad you like it Justine!
I love all those awesome flavors here. This buckwheat bowl looks so delicious and these green asparagus on the top looks so cute. Great share! 🙂
Thanks Anu!
I love buckwheat noodles (soba), but I’ve never actually had straight up buckwheat. This bowl looks absolutely delicious, and so filling! Pinning for sure!
Thanks Kathleen!!!
Hello Mira.
I’ve never had, or cooked buckwheat. I loved the way you describe it, and how you make it, and this is the kind of recipe I am cooking now – healthy, light, delicious. Definitely, this is a recipe to try, and keep.
Thank you dear
Thanks Regina! I hope you like it, because not many people do 🙂
Buckwheat flour is really popular in India especially during fasting 🙂 We make puffed breads , sweets etc, using buckwheat flour! I like it and so I’m sure I’ll love this too! Looks so fresh and healthy!
I really want to try a recipe with buckwheat flour ! Thanks Manali!
While I have worked with buckwheat flour, I haven’t really tried buckwheat – Mira – your bowl is making me wanna run out and get me some to try tonight! Thanks so much!
I hope you enjoy it Shashi!