Buckwheat Porridge with Mushrooms and Caramelized Onions (Dairy-Free)
A hearty and savory dairy-free buckwheat porridge, cooked with sauteed mushrooms and sweet caramelized onions. A comforting Russian breakfast.
Ingredients
- 1 cup Buckwheat Groats
- 3 cups Vegetable Broth
- about 225 g Mushrooms (sliced)
- 2 Onions (thinly sliced)
- 2 tablespoons Olive Oil
- 1 tablespoon Soy Sauce
- 1 teaspoon Thyme
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 4 tablespoons Dairy-Free Sour Cream (for topping)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the buckwheat groats under cold water.
- 2In a large saucepan, heat the olive oil over medium heat. Add the onions and cook until caramelized (about 15-20 minutes), stirring occasionally.
- 3Add the mushrooms to the saucepan and cook until softened (about 5-7 minutes).
- 4Stir in the buckwheat groats, vegetable broth, soy sauce, thyme, salt, and pepper.
- 5Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the buckwheat is tender and the liquid is absorbed.
- 6Serve warm, topped with dairy-free sour cream.
Substitutions
Sour cream → Dairy-Free Sour Cream
Replicates the creamy, tangy flavor without dairy.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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