Vegan Russian Buckwheat with Mushrooms and Onions (Grechka)
A simple and comforting vegan dish featuring toasted buckwheat groats sautéed with mushrooms and onions. A hearty and flavorful meal that's easy to prepare and naturally nut-free.
Ingredients
- 1.5 cups Buckwheat groats (kasha)
- 8 oz Mushrooms
- 1 medium Onion
- 3 cups Vegetable broth
- 2 tablespoons Sunflower oil
- 1 tablespoon Soy sauce
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Instructions
- 1In a dry skillet, toast the buckwheat groats over medium heat for 5-7 minutes, stirring frequently, until they become fragrant.
- 2Heat the sunflower oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
- 3Add the sliced mushrooms to the pot and sauté until they are browned and softened, about 8-10 minutes.
- 4Add the toasted buckwheat groats to the pot, along with the vegetable broth, soy sauce, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the liquid is absorbed and the buckwheat is tender.
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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