Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 4.9 oz (140 g) dry toasted buckwheat groats
- 10.6 oz (300 g) mushrooms, sliced
- 4.2 oz (120 g) onion, chopped
- 3.5 oz (100 g) eggs, two large
- 11.2 US fl oz (330 ml) water
- 3.0 tsp (14 g) butter
- 0.4 oz (10 g) dill, chopped
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Rinse buckwheat. Put in a saucepan with the listed water and half the salt. Bring to a boil, cover and cook gently for 15–20 minutes until tender. Follow the package if its water ratio differs.
- Hard-boil the eggs for 10–12 minutes, cool and peel.
- Melt butter in a skillet. Cook onion for 5 minutes, then mushrooms for 10–12 minutes until their liquid evaporates. Add remaining salt and pepper.
- Fold mushrooms into buckwheat. Serve with a halved egg and dill on each portion.
Cook’s note: Choose toasted buckwheat groats, not buckwheat flour. The egg is a serving addition included in the nutrition.
Allergens: Egg and milk.
Approximate nutrition per serving: 445 kcal · Protein 21 g · Carbohydrates 61 g · Fat 13 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.