Despite the name and its shape, buckwheat does not belong to the wheat family, it is actually an herbaceous plant. Given its nutritional properties, it is not only an excellent alternative for gluten-free cooking, but also a great source of proteins, fibres and carbohydrates for balanced and healthy recipes.
In the following recipe it is prepared with mushrooms, herbs and cheese, but buckwheat is great in many other combinations, easy and quick to prepare and does not require long cooking time.
Ingredients for 4 people
- 380gr Buckwheat
- Vegetable broth to taste (celery, carrot and onion)
- 1 white onion
- 300gr of mushrooms
- 20g butter
- Extra virgin olive oil
- Salt and pepper
1. Prepare the broth by washing celery, carrot and onion and putting them in plenty of cold water, with a few grains of black pepper.
2. Clean the mushrooms with a damp cloth and cut them into slices – not too thin. Wash and cut the herbs, thyme, rosemary and tarragon.
3. Chop an onion and crush one or two cloves of garlic (depending on the size of the clove).
4. In a saucepan, brown the onion and garlic with a tablespoon of oil. You can add a little broth to prevent it from burning. Remove the crushed garlic clove.
5.When the onion is well cooked, add thyme, rosemary and chopped mushrooms. Brown everything for a few minutes, but do not stir too much, to allow the mushrooms to brown well.
6. Add the buckwheat, previously rinsed in cold water. Stir everything together and add at least 500ml of broth. Let it cook, stirring occasionally and topping up the broth if needed. The buckwheat will be ready in about 20 minutes of cooking.
7. Finally add the butter, Parmesan and tarragon. Serve hot adding extra parmesan.
Tips and tricks
Buckwheat is rich in starch which favours the development of the starchy cream during cooking, and it will not be necessary to stir it constantly to obtain it.
If there is some broth left, you can easily freeze it in practical zip-log freezer bags