This buckwheat with mushrooms and asparagus is heathy, packed with wonderful flavors and ready in 30 minutes.
- 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.
Nutrition Information Calories: 158, Fat: 5g, Sodium: 289mg, Potassium: 326mg, Carbohydrates: 23g, Fiber: 3g, Sugar: 1g, Protein: 5g, Vitamin A: 3.2%, Vitamin C: 10.2%, Calcium: 1.9%, Iron: 7.6%