Polish Roasted Buckwheat with Mushrooms and Onions


This Polish favourite is traditionally served as a breakfast, but is perfect for a light lunch or dinner.

Prep Time: 15 minutes

Cook Time: 40 minutes

Ready in: 55 minutes

Servings: 4


  • ¾ cup raw buckwheat groats
  • 1 egg
  • 3 cups of chicken or vegetable stock
  • 3 small onions, thinly sliced 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 ½ cups of mushrooms, sliced
  • 1 small bunch of dill, chopped
  • 1 small bunch of parsley, chopped
  • Salt
  • Pepper
  • Sour cream or Greek yogurt


  1. Rinse your buckwheat groats, then dry roast in a pan for 3 to 4 minutes.
  2. Beat an egg in a bowl, add buckwheat and mix well.
  3. Heat a non-stick frying pan, add your egg and buckwheat mixture and cook until groats are dry and separated, which will take about 3 minutes.
  4. Remove the buckwheat from the heat and into a small sauce pan, add the stock and bring to a boil, then turn down and leave to simmer for about 15 minutes. It should be soft with the stock fully absorbed.
  5. In the meantime, heat the butter and oil in a separate pan with the onions and cook on a low heat for 5 minutes, or until they’re soft and golden. Keep stirring to avoid them sticking. If they do start to stick, add a little water to loosen them up.
  6. Add the mushrooms to the pan and continue cooking until their juices are released and evaporate – which will take about 5 minutes.
  7. Add the buckwheat mixture to the pan and stir well. Add the dill and parsley. Serve immediately with your sour cream or Greek yogurt.

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