Buckwheat porridge with mushrooms and cashews
Author:
Dasha Malakhova
Servings: 1
Cooking time: 15 min
Forget the boring, albeit delicious, plain buckwheat porridge! Because if you add chili, mushrooms, cashews, pods of young green peas, soy sauce and cilantro, buckwheat will turn into.... into an authentic Asian dish!
Ingredients
| buckwheat 1/2 cup |
| water 1 cup |
| mushrooms 5-6 pcs |
| chili pepper 1/2 cup |
| young green peas |
| vegetable oil |
| soy sauce |
| cilantro |
Instructions
Step 1
In the vegetable oil, roast the cashews.
Step 2
Peel the mushrooms and chop coarsely. Slice the chili pepper into rings.
Step 3
Add the chili and mushrooms to the cashews and stir-fry for 2 minutes.
Step 4
Cut the green pea pods in half or simply tear with your hands. Add to the pan and stir to combine.
Step 5
Add the pre-boiled buckwheat to the vegetables and nuts. Season with soy sauce, it will replace the salt. Stir and heat for 1 minute.
Step 6
Transfer to a plate and garnish with a sprig of cilantro.
