Grechka s Gribami cooks buckwheat with mushroom and onion into a simple, earthy Russian pot dish.
10 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rinse and drain the buckwheat.
Cook the onion and mushrooms in a wide pot for 5 minutes.
Add the buckwheat and toast it with the mushroom oil for 2 minutes.
Add hot water and salt for the buckwheat, then close the lid.
Cook the dish for 15 minutes and do not open the lid often so the buckwheat does not fall apart.
💡 Tip: Toasting the buckwheat briefly before cooking helps the grains stay separate.
🍽️ Serving suggestion: Serve grechka s gribami on a hot plate with the mushroom slices left on top of the buckwheat.
~208
kcal calories
7
g protein
28
g carbs
7
g fat
2.4g
Sugar
6.1g
Fiber
590.2mg
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.
Strong satiety, counts as a main meal
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