Buckwheat isn't a grain I used to reach for much, until I paired it with mushrooms and realized how well the two work together. It's nutty, hearty, and holds up all week in the fridge, which makes it one of my favorite things to meal prep on a Sunday. Add whatever toppings you're craving and it turns into a full meal in minutes.
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Why This Is On Repeat At My House
- This bowl shows up regularly in my kitchen because it's inexpensive, nutritious, and surprisingly satisfying.
- I love that it feels hearty without being heavy. The buckwheat stays fluffy, the mushrooms become rich and savory, and the runny egg creates a simple sauce that ties everything together.
- The first time I made this bowl, I rushed the onions because I was hungry. Big mistake. They were fine, but once I started taking the extra few minutes to let them slowly brown, the whole bowl tasted much better.
- Even my boys, who aren't always excited about mushrooms, had no complaints when there was a runny egg on top.
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