This buckwheat with mushrooms and asparagus is heathy, packed with wonderful flavors and ready in 30 minutes.
Calories: 158 kcal
- 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
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.
Buckwheat With Mushrooms And Asparagus
Amount Per Serving
Calories 158 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 289mg 12%
Potassium 326mg 9%
Total Carbohydrates 23g 8%
Dietary Fiber 3g 12%
Protein 5g 10%
Vitamin A 3.2%
Vitamin C 10.2%
* Percent Daily Values are based on a 2000 calorie diet.