Cheesy Buckwheat with Kale and Mushrooms

Photo: Randy Mayor; Food Styling: Blakeslee Wright Giles; Prop Styling: Claire Spollen

Yield: Serves 6 (serving size: 3/4 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 33 Minutes

Nutritional Information

Amount per serving
  • Calories: 268
  • Fat: 11.6g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 3.1g
  • Protein: 13g
  • Carbohydrate: 32g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 309mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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