This Russian salad combines buckwheat with mushrooms and dill, creating a chilled grain plate with depth.
12 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil buckwheat for 15 minutes and cool.
Saute the mushrooms for 5 minutes.
Mix all the ingredients and serve.
Malzemelerini 1 dakika nazikçe karıştırıp servis edin, doku ezilmesin.
Karışımını geniş tabağa alın, yeşillikler ezilmesin diye üstten bastırmayın.
💡 Tip: Using buckwheat by cooling it helps the salad remain granular.
🍽️ Serving suggestion: Serve cold.
~168
kcal calories
5
g protein
24
g carbs
5
g fat
1g
Sugar
5.5g
Fiber
3.1mg
Sodium
0.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?