Vegetable Fried Buckwheat

Buckwheat, or Kasha, is an extremely popular grain here in Ukraine.  It is super cheap and has a really distinct texture & flavor.  Other than enjoying the occasional buckwheat crepe, this ingredient was never really a part of my diet in the US, so I’m looking forward to discovering new ways of using it.

In this recipe, I’m substituting buckwheat for rice in the traditional fried rice recipe.  Because buckwheat is naturally more flavorful than rice and soy sauce & ginger aren’t exactly readily available here, I’m using less seasoning than I typically would with fried rice.

Vegetable Fried Buckwheat

2 cups buckwheat
12-14 oz. frozen veggies
1/2 onion, chopped
5-10 button mushrooms, sliced
2 eggs
1 clove garlic, chopped
1 tsp. season salt

Pour the buckwheat, salt and 2 cups of water into a pot with a lid.
Cook, covered, on low-medium heat for 10 minutes.
Add frozen veggies and continue cooking for 10 minutes.
In the meantime, sautee the chopped onion and garlic for five minutes.
Add sliced mushrooms, and cook another three minutes.
In another pan, scramble eggs and cook on low-medium heat until done.
Mix all ingredients together.


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