Chicken Mushroom Buckwheat is a quick and easy dish that is hearty, cozy, satisfying, and packed with tons of flavour!Jump to Recipe
Hello everyone! Happy Monday if it’s appropriate to say to.
I hope you’ve enjoying some nice springs days lately. However, if you live in Canada, I don’t think this is quite settled yet. Particularly, I am talking to you Alberta and Newfoundland & Labrador! haha Alternating warm days and freezing rains? Sure! Same with Nova Scotia. We had a wonderful weather last week to only wake up on Friday with the grass covered with a tiny layer of snow. Saturday morning? Once again. In between? Rains. Yes, that might have been a very thin layer of snow to even consider it, but it was good enough to kill some flowers in the backyard.
Anyway, the weather appears to be lovely for the next week despite the rains. At least, these are not freezing rains, right? The bottom line: do not put your winter jackets too far. Not yet. Also, do not give up on some comfort food.
Talking about comfort food, this Chicken Mushroom Buckwheat is perfect for a cold rainy day yet it’s not too heavy. It’s comfort and cozy but perfectly healthy.
I know that many people are not quite familiar with buckwheat groats (But some know buckwheat flour as well as buckwheat pancakes and crepes.) Some people have also mentioned sweetened breakfast buckwheat. Now, this is something I’ll need to try yet!
More Buckwheat Ideas
We do love buckwheat (also known as kasha). That’s one of the staples of Russian cuisine, so no wonder we’re familiar with many ways how to use it. Besides few recipes for buckwheat crepes, there are some ideas her on Havoc In The Kitchen.
Chicken Mushroom Buckwheat
Here’s another delicious savoury idea with buckwheat.
First of all, most ingredients are simple and accessible (Depending on your area, that could be a bit challenging to find buckwheat, though.) Secondly, you will need to use one pot. Cool, right? Next, you can easily customize this recipe to your preferences. Spices, herbs, some veggies, or maybe you want to add some cheese – why not?! lastly, it only requires about 30 minutes or so.
Please note that the cooking time for buckwheat groats could vary. At least I notice this myself. Perhaps, that depends on if the manufacturer did any manipulations like roasting, etc. Generally, the average cooking time is between 15 and 17 minutes. Always check the package info. If you prefer your buckwheat slightly al dente, cook them 1 or 2 minutes less. Normally, I preferer it slightly undercooked, but as you can see from the photos, the groats are on the softer side. As I said, the cooking time could vary, and I didn’t expect my buckwheat would be fully cooked in less than 13 minutes!
Anyway, this Chicken Mushroom Buckwheat turned absolutely delicious. And the best part? It would be only better for the next few days. So if you have any leftovers, they will make a perfect lunch. I hope you like this recipe, and you will give it a try soon. Daisy 50% approved it (She approved chicken – not the buckwheat and mushrooms lol.) And don’t forget to follow me on Instagram!
Chicken Mushroom BuckwheatCourse: Main
Chicken Mushroom Buckwheat is a quick and easy dish that is hearty, cozy, satisfying, and packed with tons of flavour! Yields about 6 cups – should be enough for 3-4 generous servings.
1,5 cups buckwheat groats (kasha), preferable toasted
about 3 cups of water
2 tbsp. olive oil
1-2 tbsp. butter (optional)
2 large chicken breasts, sliced into cubes or stripes
1 large yellow or Spanish onion, sliced
6-8 bottom mushrooms, sliced
~ 1/2 tsp. salt or to taste
1/2 tsp. smoked paprika
a good pinch of chipotle powder
1 tbsp. fresh thyme
- Place the mushrooms onto a large dry (no oil needed) pan or pot and cook them 5-7 minutes, stirring occasionally. This helps the mushrooms to release the excess of water, thus, they will be more aromatic and less watery. Remove and set aside.
- Add the olive oil to the same pan and cook the onions over low-medium heat, 2-3 minutes.
- Decrease heat to low-high. Add the chicken pieces and sear them for about 5 minutes, stirring occasionally, until no longer pink.
- Rinse under cool running water until the water runs clear. Drain it well. Add the buckwheat to the chicken, cook few minutes, to toast more. Add 2 cups of water right away. Add the remaining water in 3-4 settings as needed (when most of the liquid has been absorbed – like with risotto.) You might not need the entire 3 cups, or you might need a bit more. As a rule of thumb, the ration of buckwheat groats to water is 1 to 2. Cook buckwheat for about 13-17 minutes – always check the cooking time on the package. If you want your buckwheat slightly al dente, cook it 1 to 2 minutes less than recommended.
- While cooking, season the buckwheat with herbs and seasonings.
- When the buckwheat is ready, return the mushrooms, turn the heat of, and remove from the stopover. Optionally add 1-2 tablespoons of butter for a richer taste. Cover and let it stay for 5-10 minutes. Then slightly fluff it up with a fork or spatula and serve. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.