Buckwheat with mushrooms and walnuts

Today I bring you a recipe with a very special ingredient: buckwheat with mushrooms and walnuts. A great dish with an autumn flavor that is also gluten-free, lactose-free and vegan.

It is a very simple recipe, very nutritious and that you will have ready in about 20 minutes. In addition, although it has an autumn flavor, you can make it throughout the year because its ingredients are always available.

It is also a recipe that you can make in advance and easily take it with you to work.

Do you want to know more about buckwheat with mushrooms and walnuts?

Buckwheat or buckwheat It is a pseudo-cereal with a nutritional contribution superior to the rest of the cereals and that also provides minerals and antioxidants.

It is an essential ingredient in health food stores and specialized stores and is becoming more and more popular. easy to find in supermarkets. It is usually in the nutrition section or products for food intolerances.

Although, for me, the best thing is that it is gluten free.

Yes, as you hear it…it is gluten free.

Yes, I know it's called wheat and that wheat has gluten. But as I told you before, buckwheat is not a cereal, nor is it a seed. It's a pseudocereals and Quinoa and you can take it without any problem even if you are celiac or gluten intolerant.

Another day I will talk to you in depth about this ingredient but, for now, stick with the idea that it is easy to cook and that it will help you to have a diet richer in nutrients.

To make this recipe you have 2 options: soak or cook the buckwheat.

I have chosen to set it to soaking because in this way phytates or “antinutrients” are eliminated, which are compounds that inhibit the correct absorption of minerals.

And, in addition, the preparation time of the recipe is reduced, making it a very simple and quick recipe. In fact, if you try a soaked grain you will see that it is already soft.

But, if you haven't soaked the buckwheat and you feel like making this recipe, you don't have to worry. You just have to rinse the buckwheat and put it to cook as if it were rice.

Put water to heat and when it starts to boil add the buckwheat already drained. Cook for 12 minutes or until soft but firm. Drain and ready to use in the recipe.

Substitutions:

You can change the onion for leek and even for leek and celery.

All the nuts you can change them for any other dried fruit. Hazelnuts also go very well in this recipe. Also try with roasted chestnuts to enhance the flavor of autumn.

El Vegetable broth You can replace it with water with a little homemade dehydrated broth. Here are 2 fantastic recipes, one vegan and one vegetarian, to always have on hand:

La mushroom salt It comes in handy for this type of dish, but if you don't have any, you can use normal salt.

El sesame and nuts they serve to add something crunchy to the dish. If you do not want or do not have at home, nothing happens.