Buckwheat with Herb Mushrooms
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(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
517
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 15.34 g | (16 %) | ||
| Fat | 25.05 g | (22 %) | ||
| Carbohydrates | 65.66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.37 g | (38 %) |
more nutritional values
| Vitamin A | 248.21 mg | (31,026 %) | ||
| Vitamin D | 0.65 μg | (3 %) | ||
| Vitamin E | 1.62 mg | (14 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.56 mg | (51 %) | ||
| Niacin | 10.24 mg | (85 %) | ||
| Vitamin B₆ | 0.36 mg | (26 %) | ||
| Folate | 86.77 μg | (29 %) | ||
| Pantothenic acid | 1.74 mg | (29 %) | ||
| Biotin | 5.16 μg | (11 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 27.23 mg | (29 %) | ||
| Potassium | 814.21 mg | (20 %) | ||
| Calcium | 101.82 mg | (10 %) | ||
| Magnesium | 177.56 mg | (59 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 10.55 μg | (5 %) | ||
| Zinc | 2.38 mg | (30 %) | ||
| Saturated fatty acids | 11.25 g | |||
| Cholesterol | 55.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams
- 400 grams button Mushroom
- 1 bunch chopped parsley
- 250 grams Buckwheat
- 3 red onions (diced)
- 4 scallions
- 2 Tbsps vegetable oil
- 1 Tbsp chopped rosemary
- 1 Tbsp chopped thyme
- 100 milliliters Vegetable broth
- 200 grams Whipped cream
- salt
- freshly ground peppers
- Cherry tomatoes (for garnish)
Preparation steps
1.
Toast the buckwheat in a dry skillet. Pour in about 0.75 liters of water (approximately 3 cups), season with salt and simmer for about 15 minutes.
2.
Rinse and trim the scallions and cut into rings. Separate the white and green sections.
3.
Trim the mushrooms and cut into slices.
4.
Sauté the onions and white scallion rings in some oil. Add the mushrooms and cook until the liquid evaporates. Stir in the green scallion rings and deglaze with the broth. Remove from the heat, stir in the sour cream and herbs and season well with salt and pepper.
5.
Transfer the buckwheat to plates and distribute the herb mushrooms over the top.
6.
Serve garnished with quartered cherry tomatoes and parsley leaves.
