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This buckwheat with mushrooms and asparagus is heathy, packed with wonderful flavors and ready in 30 minutes.
Buckwheat With Mushrooms and asparagus
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.
Your pictures are super gorgeous Mira and I am loving this mushroom and asparagus combo!! Yummy!
These bowls are just gorgeous, Mira! I love buckwehat flour and noodles so I know I would love cooking with buckwheat just as much. This is the perfect meal for spring, so healthy and delicious!
Dare I say I have never eaten or cooked with buckwheat. 🙂 This dish looks so fresh and delicious. I think I need to try this as soon as possible. Pinned! 😉
Thanks for pinning Cyndi! Glad you like it and hope you get to make it soon!
I love everything Buckwheat! and this combination with mushrooms and asparagus is sure intriguing me to try it soon! thanks for sharing, Mira! pinning for later.
I love love love buckwheat! Actually, I love grains in general. I’ve been making lots of salad with them. Lately I’m into spelt. Just made a salad with it yesterday! Anyway, I haven’t tried it with mushrooms and asparagus yet! On my bucket list now!
So glad you like it! I need to test some more recipes with spelt 🙂
I’ve never had buckwheat before but look forward to giving it a try! This looks wonderful!
This looks like my kind of meal! I just had pasta with mushrooms and asparagus tonight, and I love the idea of adding those veggies to buckwheat!
I’ve never had buckwheat before, but this looks delicious! I love trying new things so I will have to try it. Especially a recipe that involved asparagus and mushrooms!
Buckwheat is a pulse I rarely cook with.. but you definitely have inspired me to use it more Mira. This buckwheat with mushrooms and asparagus dish looks super nourishing, healthy and delicious.
I actually really love buckwheat. My husband’s family often serves kasha & bowtie pasta and it’s one of my favorite side dishes. This looks even better though, with the meaty mushrooms and seasonal asparagus! Just lovely; I could easily make a meal out of it!
So glad you like it Allie 🙂