Cheesy Buckwheat with Kale and Mushrooms

Cheesy Buckwheat with Kale and Mushrooms could be just the gluten free recipe you've been looking for. This recipe makes 6 servings with 300 calories, 17g of protein, and 15g of fat each. For $1.71 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in approximately 35 minutes. A mixture of buckwheat, kosher salt, garlic clove, and a handful of other ingredients are all it takes to make this recipe so flavorful. 84 people were glad they tried this recipe. It is brought to you by In Sock Monkey Slippers. Overall, this recipe earns a great spoonacular score of 95%. If you like this recipe, take a look at these similar recipes: Cheesy Buckwheat with Kale and Mushrooms, Buckwheat with Mushrooms, and Buckwheat with Mushrooms + 3 Giveaways.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a bowl, stir to combine buckwheat and egg. In a saucepan over medium heat, add buckwheat and cook for 3 minutes or until grains are dry and separated; stirring frequently. Stir in chicken broth and salt; bring to a boil. Cover and reduce heat to a simmer (low). Simmer for 15 minutes or until the water is absorbed. Remove from heat and add cheeses, stir. In a large saucepan over medium heat, cook bacon until crisp and cooked through, flipping as needed. Remove to a paper towel to drain. To the bacon drippings, add shallots, garlic, and, mushrooms; cook until the mushrooms are golden brown, about 7 minutes. Add kale and sauté until wilted but still bright green; about 2 minutes. Add a pinch of salt and ground black pepper and toss to combine. Serve a large spoonful of buckwheat into each serving bowl. Top with a serving of mushrooms and kale. Crumble bacon and divide the bacon and walnuts over each serving. Serve.

 

Step by step:

1. In a bowl, stir to combine buckwheat and egg. In a saucepan over medium heat, add buckwheat and cook for 3 minutes or until grains are dry and separated; stirring frequently. Stir in chicken broth and salt; bring to a boil. Cover and reduce heat to a simmer (low). Simmer for 15 minutes or until the water is absorbed.

2. Remove from heat and add cheeses, stir. In a large saucepan over medium heat, cook bacon until crisp and cooked through, flipping as needed.

3. Remove to a paper towel to drain. To the bacon drippings, add shallots, garlic, and, mushrooms; cook until the mushrooms are golden brown, about 7 minutes.

4. Add kale and sauté until wilted but still bright green; about 2 minutes.

5. Add a pinch of salt and ground black pepper and toss to combine.

6. Serve a large spoonful of buckwheat into each serving bowl. Top with a serving of mushrooms and kale. Crumble bacon and divide the bacon and walnuts over each serving.

7. Serve.

Nutrition Information:

covered percent of daily need