Buckwheat with Mushrooms and Onions in a Casserole
Buckwheat is baked with mushrooms, onions, and carrots, soaking up the vegetable juices. This makes a simple, vegan dish with tender flavors and fluffy grains.
- Time
- 40 min
- Serving
- 470 kcal
- Ingredients
- ≈ $1.86
- Protein
- 19 g
Ingredients
- 1 Buckwheat groatspack 800 g ≈ $5.00 85 g
- 2 Button mushrooms≈ $7.50 per kg 150 g
- 3 Onions≈ $1.60 per kg 70 g
- 4 Carrots≈ $1.50 per kg 60 g
- 5 Sunflower oil 12 ml
- 6 Bay leaves 1 g
- 7 Salt 2 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 375°F (190°C).
Chop the onion3, carrot4, and mushrooms, then toss with oil, salt, and pepper.
Rinse the buckwheat1 and spread it in an oven-safe dish or casserole.
Add the vegetables, a bay leaf, and 210 ml of hot water.
Cover with a lid or foil and bake for 30 minutes, until the grains absorb the liquid.
Let it sit covered for 5 minutes, then remove the bay leaf and stir.
Tips
- Why it works
- Do not soak the buckwheat beforehand. Raw, it absorbs more juice and stays crumbly. If you overcook it, the grain turns sticky.
- Substitutions
- Replace the champignons with oyster mushrooms (150 g), which are firmer and will not overcook. You can leave out the carrot if you do not have one, but the taste will be less sweet.
- Common mistakes
- If the water has not been absorbed after 30 minutes, the grain is raw. Add 5 more minutes, but do not lift the lid, or the moisture will escape.
- Storing and reheating
- Keeps for 3 days in the fridge. Reheat in the microwave for 2 minutes under a lid with a spoonful of water so it does not dry out.
- Serve with
- Serve with sauerkraut and a rye flatbread for a filling meatless dinner.
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