Buckwheat Groats and Mushroom Risotto

Name: Buckwheat Groats and Mushroom Risotto
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: International
Ingredients: 2 cup buckwheat grains (groats); 400 g mushrooms (chopped); 1/2 cup spring onion; 2 cloves garlic (chopped); 1/2 tsp pepper; 1 vegetable stock cube (choose one labelled vegetarian); 1 tsp oregano; salt (to taste); 1 tsp oil or butter; 1/2 cup hot water (from the method)

Kuttu (buckwheat)ModernInternationalDinnerWhole grainVegetarianContains dairy

Prep 20 min · Cook 10 min · Serves 2

Make

Ingredients

buckwheat grains (groats) — 2 cup
mushrooms — 400 g (chopped)
spring onion — 1/2 cup
garlic — 2 cloves (chopped)
pepper — 1/2 tsp
vegetable stock cube — 1 (choose one labelled vegetarian)
oregano — 1 tsp
salt (to taste)
oil or butter — 1 tsp
hot water — 1/2 cup (from the method)

Method

Boil the buckwheat groats for 8 to 10 minutes, until soft, and drain.
Cook the mushrooms and garlic in the oil for about 5 minutes, until they no longer smell raw.
Add the spring onion and cook for 2 minutes more.
Dissolve the stock cube in 1/2 cup hot water and pour it over the mushrooms with the salt, pepper and oregano.
Stir in the groats and cook until the liquid is absorbed. Serve hot.

Recipe by Tanush Rao · Recipe from FSSAI Eat Right India, Indi-Genius Food Challenge recipes, PDF pp. 76-77 (printed p. 69 on the photo page; the recipe page is unnumbered), written in our own words.