Udmurt Buckwheat and Mushroom Salad (Гречневый грибной салат)
This Гречневый грибной салат (Udmurt Buckwheat and Mushroom Salad) is a traditional dish from Udmurt cuisine, featuring the earthy flavors of buckwheat and mushrooms.
Ingredients
- 1 cup buckwheat
- 2 cups water
- 1 onion, finely chopped
- 200g mushrooms, sliced
- 3 tbsp vegetable oil
- Salt and pepper to taste
- 2 tbsp chopped fresh dill
Instructions
- In a saucepan, combine the buckwheat and water. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the water is absorbed and the buckwheat is tender.
- In a separate pan, heat the vegetable oil over medium heat. Add the onion and mushrooms, and sauté until the mushrooms are golden brown.
- Combine the cooked buckwheat, sautéed mushrooms and onions, and chopped dill in a large bowl. Season with salt and pepper, and toss to combine.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 8g
- Carbohydrates
- 40g
- Fat
- 6g
Supplies
Saucepan Frying pan Bowl
Tools
Knife Cutting board Spatula
Serving suggestions
Serve the salad as a side dish with grilled meat or fish, or enjoy it on its own as a light and flavorful meal.
Tips & tricks
For added richness, you can drizzle the salad with a bit of olive oil before serving.
Cost
$8