Buckwheat with Organic Mushrooms

The Chinese started cultivating buckwheat around the 10th century and it spread to Europe and Russia around 14th-15th centuries where it is a principal food in many traditional dishes. It is popular for breakfast served with fruits and honey. Sometimes we had it with yogurt or milk served similar to cereal when we were kids. There are many recipes with buckwheat flour that include blintzes, pancakes, breads, pastries, noodles and much more.
The classic Russian blintz is world-famous. In Japan they use the flour within 30 days of milling for their prized soba noodles. It is popular in France for crêpes, in Italy for pasta and other parts of Europe used for kasha. Main coarse dishes like buckwheat with vegetables, herbs and mushrooms are also delicious.
You can read more about Buckwheathere:
Buckwheat with Organic Mushrooms
The Chinese started cultivating buckwheat around the 10th century and it spread to Europe and Russia around 14th-15th centuries where it is a principal food in many traditional dishes. It is popular for breakfast served with fruits and honey. Sometimes we had it with yogurt or milk served similar to cereal when we were kids. There are many recipes with buckwheat flour that include blintzes, pancakes, breads, pastries, noodles and much more.
The classic Russian blintz is world-famous. In Japan they use the flour within 30 days of milling for their prized soba noodles. It is popular in France for crêpes, in Italy for pasta and other parts of Europe used for kasha. Main coarse dishes like buckwheat with vegetables, herbs and mushrooms are also delicious.
You can read more about Buckwheathere:
Steps
- 1
Rinse buckwheat under running water until the water is clear.
- 2
Put buckwheat and water into a rice cooker. If you do not have a rice cooker, use a sauce pan. Add cold water and buckwheat and put on a high heat until the water starts to boil.
- 3
Once the water comes to a boil, put a lid on the saucepan and lower the heat to a simmer. It is important not to stir the buckwheat. Leave it for 10-15 minutes or until the water has absorbed.
- 4
Sauté chopped onion in olive oil until golden. Add chopped mushrooms and cook 3-5 minutes. Add herbs, such as Herbs de Provence.
- 5
Salt and pepper to taste.
- 6
Add cooked buckwheat and sauté for a few minutes. Serve with side salad or as it is.
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