Cheesy Buckwheat with Kale and Mushrooms

Cheesy Buckwheat with Kale and Mushrooms
Photo: Randy Mayor; Styling: Claire Spollen


Serves 6 (serving size: 3/4 cup)
Total time: 33 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 33 Minutes

Nutritional Information

Calories 268
Fat 11.6 g
Satfat 3.4 g
Monofat 3.5 g
Polyfat 3.1 g
Protein 13 g
Carbohydrate 32 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 309 mg
Calcium 0.0 mg


1 cup uncooked buckwheat
1 large egg, lightly beaten
1 1/2 cups water
1/2 teaspoon kosher salt
2 ounces shredded Gruyère cheese
2 tablespoons grated Parmesan cheese
1 tablespoon oil
1/2 cup diced onion
1 tablespoon sliced garlic
8 ounces presliced mushrooms
6 cups chopped kale
1/4 teaspoon black pepper
1/4 cup toasted walnuts
2 center-cut bacon slices, cooked and crumbled


Combine buckwheat and egg in a bowl; toss. Heat a saucepan over medium heat. Add buckwheat mixture to pan; cook 3 minutes or until grains are dry and separated, stirring frequently. Stir in water and salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until water is absorbed. Remove from heat; stir in Gruyère cheese and Parmesan cheese. Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, and mushrooms; cook 7 minutes. Add kale and pepper to pan; cook 2 minutes. Add kale mixture to buckwheat mixture. Sprinkle with walnuts and bacon.


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