Here’s a recipe for Buckwheat Porridge with Fried Mushrooms, Onions, and Spices—a hearty and flavorful dish that's perfect for breakfast or as a savory side.
Ingredients:
- 1 cup buckwheat groats
- 2 cups vegetable or chicken broth (or water)
- 2 tbsp olive oil or butter
- 1 cup mushrooms, sliced (such as cremini or button mushrooms)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp dried thyme or rosemary
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions:
1. Cook the buckwheat:
- Rinse the buckwheat groats under cold water.
- In a medium pot, bring the vegetable or chicken broth (or water) to a boil.
- Add the buckwheat groats, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the buckwheat is tender and the liquid is absorbed. Fluff with a fork and set aside.
2. Prepare the mushrooms and onions:
- In a large skillet, heat the olive oil or butter over medium heat.
- Add the chopped onion and cook until softened and golden brown, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms and cook until they release their moisture and are nicely browned, about 7-10 minutes.
3. Season the mixture:
- Add the smoked paprika, ground cumin, dried thyme or rosemary, salt, and pepper to the mushrooms and onions. Stir well to combine and cook for an additional 1-2 minutes.
4. Combine and serve:
- Stir the cooked buckwheat into the mushroom and onion mixture. Mix well and cook for a few minutes until heated through.
- Garnish with fresh parsley or chives if desired.
Tips:
- You can add a splash of soy sauce or a squeeze of lemon juice for extra flavor.
- For a richer dish, consider stirring in a bit of cream or yogurt at the end.
This Buckwheat Porridge with Fried Mushrooms, Onions, and Spices is a nutritious and satisfying dish that pairs well with a variety of meals. Enjoy!
