- Makes: 6 Servings
- Ready In: 60 mins
- Prep Time: 40 mins
- Cook Time: 20 mins
Buckwheat was a staple of Breton cooking and is most widely known for their buckwheat crepes. It all but disappeared from the table during the last thirty years as Brittany became more influenced by global culinary fashions. Recently buckwheat has once again become popular since people in Brittany have begun reviving their roots and celebrating their regional cuisine. This recipe has taken traditional buckwheat and combined it with popular ingredients of today.
- Calories: 304
- Fat: 8g
- Protein: 11g
- Sodium: 265mg
- Carbohydrates: 49g
- Fiber: 6g
- Sugar: 3g
Nutritional Information (per serving)
1 cup dried shiitake mushrooms
4 cups chicken stock
1 small leek, cleaned and coarsely chopped
2 tablespoons olive oil
2 cups buckwheat groats
1 head of garlic, roasted, pulp extracted
1 cup freshly grated Parmesan cheese
- Soak the mushrooms in the chicken stock until soft, about 30 minutes. Drain, reserving the stock. Thinly slice the mushrooms and set aside.
- Sauté the leek in the olive oil until translucent. Add the mushrooms and buckwheat, gently mixing to coat the buckwheat with oil.
- Turn the heat to low and stir in the reserved chicken stock. Cook, covered, until the grains are slightly soft in the center, about 15 minutes.
- Add the garlic pulp, mix well, then transfer to a deep serving dish. Top with Parmesan cheese and serve immediately.
- Arborio or regular rice can be used. Adjust cooking time according to package directions.
- Couscous makes an excellent quick variation. Shorten the cooking time to 5 minutes.
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