Cooking w Martha - My Polish Mom: Episode 5 BUCKWHEAT - Guest Chef

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats while being dairy-free.

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini adds a fresh texture while canned mushrooms are budget-friendly.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier, while water with seasoning is cost-effective.

parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro offers a fresh flavor, and dried parsley is a cheaper alternative.

Rinse buckwheat under cold water until water runs clear.

Bring water to a boil in a pot and add salt.

Add buckwheat to boiling water and reduce heat to low.

Cover and simmer for 10-15 minutes until water is absorbed.

In a skillet, heat olive oil over medium heat.

Sauté chopped onion until translucent, about 5 minutes.

Add minced garlic and cook for 1 minute until fragrant.

Stir in chopped mushrooms and cook until tender, about 5 minutes.

Add diced carrots and cook for another 5 minutes until softened.

Combine the sautéed mixture with the cooked buckwheat.

Season with pepper, thyme, and bay leaves.

Drizzle with lemon juice and mix well.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens