Buckwheat (Grechka) Rice With Mushrooms Recipe
Buckwheat, with its rich protein content, is one of the most important vegetable protein sources for vegan and vegetarian diets. This healthy rice that we will make with buckwheat, that is, grecka seeds, which is similar to grain, is gluten-free, moreover, it is delicious and delicious. Bon Appetit!
Ingredients:
For 4 people
🕐 Preparation: 20 min.
🕐 Cooking: 30 min.
| Buckwheat | 2 | Cup | ||
| Meat Broth | 3 | Cup | ||
| Champignon | 250 | Grams | ||
| Dry Onion | 1 | Qty | ||
| Garlic | 3 | Clove | ||
| Olive Oil | 4 | Tbsp | ||
| Chicken Broth (Vegetable Or Broth) | 3 | Cup | ||
| Black Pepper | 1/4 | Tsp | ||
| Salt | 1/2 | Tsp |
Instructions:
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Heat the pan without oil, take the buckwheat and fry for three to four minutes, then turn off the heat.
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Peel and finely chop the onion and garlic. Peel the mushrooms, rinse and dry. (If you soak the mushrooms in water, they will absorb water and become tasteless)
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Add olive oil to a common rice cooker and fry the onions and garlic until they turn pink. Divide the mushrooms into 2 first, then cut them into half rings and add them to the pan.
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When the mushrooms are sauteed and their water is drained, take the roasted buckwheat in the pan, turn them together for a few minutes.
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Add 3 cups of hot chicken stock, broth or regular water to the mixture. Add salt and pepper, mix, close the lid and cook on low heat for 15-20 minutes.
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Take the rice that absorbs the water from the fire, mix it for the last time and blend it. Cover with a paper towel and let it steep for 10-15 minutes.
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Mix by adding finely chopped parsley at the serving stage and serve warm by garnishing with lemon slices. You can serve it with dried basil or other fresh herbs such as mint and thyme, according to your taste. Bon Appetit!
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