February 16, 2019 · Written by Foodtolive Team
Caramelized Mushroom Buckwheat Pilaf
Indulge in the rich flavors of this Caramelized Mushroom Buckwheat Pilaf. The earthy notes of mushrooms perfectly complement the nutty buckwheat, creating a hearty and satisfying dish that’s as wholesome as it is delicious.
Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min | Servings: 6
- 1 cup organic buckwheat kasha
- 2 cups vegetable broth
- 3 tbsp olive oil
- 1 onion, diced
- 3 cloves minced garlic
- 8 ounces cremini mushrooms, diced
- Fresh celery, minced
- Salt and freshly ground black pepper, to taste
- Rinse the buckwheat kasha thoroughly in water and drain it well.
- In a pot, bring 2 cups of broth to a boil.
- Add the boiling broth to the buckwheat kasha. It’s essential to use boiling broth; otherwise, the buckwheat may become mushy.
- Sprinkle in a generous pinch of salt. Reduce the heat to low, cover the pot with a lid, and let it simmer for 15 minutes.
- After 15 minutes, remove the pot from the heat. Keep it covered with the lid and allow it to steam for an additional 5 minutes off the heat.
- In a separate pan, heat 3 tablespoons of extra virgin olive oil. Add the onions and mushrooms. Cook over medium-high heat, stirring constantly, until the mushrooms are nicely browned and caramelized. Take your time to achieve well-caramelized onions and mushrooms.
- Add the garlic and continue to cook until it becomes fragrant, being careful not to let it burn.
- Combine the caramelized mushroom mixture with the cooked buckwheat. Heat everything through.
- Add fresh celery (or dill/parsley) and toss well. This dish is perfect as either a side or a main course, and it also freezes well for leftovers. Enjoy!
This recipe adapted from Ngyen-Ing Eats