Warm salad with buckwheat, champignons, and bryndza
Rinse the buckwheat, cover with water, add salt, and cook covered over low heat for 15–18 minutes, until the water is absorbed. Meanwhile, fry the chopped onion in oil for 3 minutes, add the sliced champignons, and fry for 8–10 minutes until golden. Pour in the soy sauce and heat for 1 minute. Mix the warm buckwheat with the mushrooms and spinach leaves—they will wilt slightly from the heat. Add the halved cherry tomatoes, stir, crumble the bryndza on top, and season with pepper.
Ingredients
- ✓Buckwheat
- ✓Water
- ✓Champignons
- ✓Onion
- ✓Sunflower oil
- ✓Spinach
- ✓Cherry tomatoes
- ✓Brinza cheese
- ✓Soy sauce
- ✓Salt
- ✓Ground black pepper
How to cook
- 1
Rinse the buckwheat, cover with water, add salt, and cook covered over low heat for 15–18 minutes, until the water is absorbed.
- 2
Meanwhile, fry the chopped onion in oil for 3 minutes, add the sliced champignons, and fry for 8–10 minutes until golden.
- 3
Pour in the soy sauce and heat for 1 minute.
- 4
Mix the warm buckwheat with the mushrooms and spinach leaves—they will wilt slightly from the heat.
- 5
Add the halved cherry tomatoes, stir, crumble the bryndza on top, and season with pepper.
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