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
For prep, set out a wide bowl and a strainer so washed ingredients do not water down and spoil the texture.
Boil the buckwheat for 15 minutes and cool it.
Saute the mushrooms for 5 minutes.
Gently mix the ingredients for 1 minute and serve, keeping the texture from being crushed.
Transfer the mixture to a wide plate and do not press down from above, so the greens are not crushed.
💡 Tip: Using the buckwheat after cooling helps the salad stay grainy.
🍽️ Serving suggestion: Serve the salad warm or cold, sprinkled with dill.
~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
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