Instant pot buckwheat with mushrooms. Buckwheat is a type of cereal grain that is rich in protein and a good source of minerals like iron. It is also gluten-free and can be used to make porridge, soups, pancakes, and more.
The Health Benefits of Eating Buckwheat
Buckwheat is a plant that belongs to the Polygonaceae family. It has been cultivated in many Asian countries including China and Japan.
Buckwheat is an excellent source of magnesium, manganese, phosphorus, potassium, copper, and zinc. The most common form of buckwheat is the groats which are made from the dried kernels of buckwheat that have been crushed into small pieces. They are usually boiled before being eaten or used in other dishes.
Buckwheat can be used in both sweet and savory dishes. It can be eaten as cereal with milk or water or as a side dish with butter, salt, and pepper for flavor.
How to Make Instant Pot Buckwheat and Mushrooms ( Alternative Method)
Buckwheat is a gluten-free grain, which is high in protein, fiber, and antioxidants. It has a unique earthy flavor and can be used in many ways. Buckwheat is also a good source of magnesium, iron, zinc, copper, manganese, and selenium. Mushrooms are one of the most versatile vegetables that you can cook with. They are delicious when cooked with other vegetables or meat dishes. Mushrooms offer many health benefits such as boosting immunity and lowering cholesterol levels.
To make the buckwheat, wash the grains and add them to a pot with 2 cups of water and about 3 tablespoons of salt. Start cooking on medium-high heat and bring water to a boil. Meanwhile, clean your mushrooms by washing them off with a soapy cloth or brush, then slicing them into quarters. Add sliced mushrooms to the boiling pan with the buckwheat and cook for about 10 minutes until they have released their liquid and reduced in size.
Drain the mushrooms with a colander, then mix them into the buckwheat. Add 2 teaspoons each of salt and vinegar to the buckwheat. Stir and serve with salad or vegetables!
Instant Pot Buckwheat with Mushrooms
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- 2 tablespoons olive oil
- 1 small yellow onion, peeled and finely diced
- 2 cups sliced mushrooms
- 2 cloves garlic, peeled and minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup uncooked buckwheat
- 1½ cups (375 ml) vegetable stock
Heat the olive oil in an electric instant pot turned to saute mode.
Add onions and cook, stirring occasionally, until softened, for 3-4 minutes.
Stir in mushrooms, garlic, salt, and black pepper.
Continue cooking and stirring occasionally, for a further 3-4 minutes.
Add buckwheat and vegetable stock. Stir well, scraping the bottom of the cooker.
Close the pot and lock the lid. Set the machine to cook to high pressure. Set the timer to cook for 5 minutes.
Using the Quick Release, bring pressure to normal.
Carefully unlock and open the lid. Fluff and mix buckwheat with a spatula. Serve hot.