Russian Buckwheat Stir Fry

buckwheat

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa offers similar nutrition while rice is more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos are lower in sodium.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often cheaper.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more widely available and less expensive.

Rinse buckwheat under cold water until water runs clear.

Cook buckwheat in boiling salted water until tender, about 15-20 minutes; drain and set aside.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in grated carrot and cook for another 3-4 minutes until softened.

Add diced bell pepper and sliced mushrooms; cook until mushrooms are browned, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add cooked buckwheat to the skillet and mix well with vegetables.

Pour in soy sauce, salt, and black pepper; stir to combine and heat through for 2-3 minutes.

Add peas and shredded cabbage; cook until cabbage wilts, about 3-4 minutes.

Remove from heat and stir in chopped parsley and green onions.

Drizzle with lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens