Buckwheat with Mushrooms and Onions
Description
A hearty and simple dish, a source of iron, fiber and plant protein. Easily digestible.
- Sort and wash buckwheat. Cover with water in a 1:2 ratio (groat:water), add salt. Bring to a boil, reduce heat and cook covered for 15-20 minutes until done.
- Finely chop onion, slice mushrooms.
- Heat oil in a pan. Fry onion until golden, add mushrooms. Cook for 7-10 minutes until mushrooms brown and excess liquid evaporates. Add salt.
- Mix cooked crumbly buckwheat with mushrooms and onions. Serve, sprinkled with fresh dill.
484
118 kcal / 100 g
kcal
13.4 g
3.3 g / 100 g
Protein
50.5 g
12.3 g / 100 g
Carbohydrates
25.5 g
6.2 g / 100 g
Fats
3.5 g
0.8 g / 100 g
Ash
10.3 g
2.5 g / 100 g
Fiber
35.3%
Water
2.2 g
0.5 g / 100 g
Sugars
40.0 g
9.8 g / 100 g
Starch
0.1 g
0.02 g / 100 g
Omega-3
15.6 g
3.81 g / 100 g
Omega-6
2.9 g
0.7 g / 100 g
SFA