Cheesy Buckwheat With Kale And Mushrooms Recipe

Name: Cheesy Buckwheat With Kale And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked buckwheat; 1 large egg, lightly beaten; 1 1/2 cups water; 1/2 teaspoon kosher salt; 2 ounces shredded Gruyere cheese; 2 tablespoons grated Parmesan cheese; 1 tablespoon oil; 1/2 cup diced onion; 1 tablespoon sliced garlic; 8 ounces presliced mushrooms; 6 cups chopped kale; 1/4 teaspoon black pepper; 1/4 cup toasted walnuts; 2 center-cut bacon slices, cooked and crumbled

Servings: persons

1 cup uncooked buckwheat
1 large egg, lightly beaten
1 1/2 cups water
1/2 teaspoon kosher salt
2 ounces shredded Gruyere cheese
2 tablespoons grated Parmesan cheese
1 tablespoon oil
1/2 cup diced onion
1 tablespoon sliced garlic
8 ounces presliced mushrooms
6 cups chopped kale
1/4 teaspoon black pepper
1/4 cup toasted walnuts
2 center-cut bacon slices, cooked and crumbled

1
Combine buckwheat and egg in a bowl; toss. Heat a saucepan over medium heat. Add buckwheat mixture to pan; cook 3 minutes or until grains are dry and separated, stirring frequently. Stir in water and salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until water is absorbed. Remove from heat; stir in Gruyere cheese and Parmesan cheese. Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, and mushrooms; cook 7 minutes. Add kale and pepper to pan; cook 2 minutes. Add kale mixture to buckwheat mixture. Sprinkle with walnuts and bacon.
2
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556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup uncooked buckwheat, 1 large egg, lightly beaten, 1 1/2 cups water, 1/2 teaspoon kosher salt, and more.

Yes, Cheesy Buckwheat With Kale And Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Buckwheat With Kale And Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions