Buckwheat And Mushroom Pilaf Recipe

Prepare Ingredients

1. Rinse 100 grams of buckwheat groats thoroughly under cold water. 2. Clean and slice 50 grams of mushrooms. 3. Finely chop 50 grams of onions. 4. Mince 2 cloves of garlic. 5. Finely chop 1 tablespoon of fresh herbs such as parsley or dill.

Cook Pilaf

1. In a large pan, heat 1 tablespoon of olive oil over medium heat. 2. Add the chopped onions and cook until they become translucent, about 3-4 minutes. 3. Add the minced garlic and cook for another minute. 4. Stir in the sliced mushrooms and cook until they release their moisture and become tender, about 5-7 minutes. 5. Add the rinsed buckwheat groats to the pan and toast them for 2 minutes, stirring frequently. 6. Pour in 250 ml of vegetable broth or water, add salt and pepper to taste, and bring to a boil. 7. Reduce heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the buckwheat is tender and has absorbed the liquid. 8. Remove from heat and let it sit, covered, for 5 minutes to steam. 9. Fluff the pilaf with a fork and stir in the chopped herbs before serving.