Dairy-Free Russian Buckwheat with Mushrooms
A comforting and rustic dairy-free Russian dish featuring buckwheat groats cooked with savory mushrooms and onions in a flavorful vegetable broth. This recipe offers a hearty and satisfying plant-based lunch option.
Ingredients
- 1.5 cups Buckwheat Groats
- about 450 g Mushrooms
- 1 medium Onion
- 3 cups Vegetable Broth
- 2 tbsp Olive Oil
- 2 cloves Garlic
- 2 tbsp Fresh Parsley
- 0.75 tsp Salt
- 0.5 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat olive oil in a large pot or skillet over medium heat. Add chopped onion and sliced mushrooms and cook until softened and lightly browned, about 8-10 minutes.
- 2Add minced garlic and cook for another minute until fragrant.
- 3Stir in buckwheat groats and toast for 2-3 minutes, stirring constantly.
- 4Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, or until buckwheat is cooked through and liquid is absorbed.
- 5Stir in fresh parsley, salt, and pepper before serving.
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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