As a girl with strong Slavic roots, I grew up eating buckwheat and I still love coming up with different recipes that will incorporate this nutty, flavorful and very nutritious grain. Even though my favorite way to enjoy buckwheat is as a kasha with mushrooms, I wanted to come up with a way to make it into an entree. Cooking the entree and the side dish at the same time is such an awesome idea. Not only do you save time, but there are less dishes to wash. I can appreciate that for sure.
I made this dish many months ago when I was still pregnant, and my husband and I both loved it so much, I knew I had to share it with all of you. The fluffy buckwheat groats are flavored with both dry and fresh mushrooms, which is a match made in heaven, in my opinion. I topped the buckwheat with juicy, lean chicken and it’s all baked together under a golden, cheesy crust.
You can even assemble it ahead of time and then just finish baking it in the oven. That’s especially convenient for Sunday dinners, when we come home from church hungry, but don’t want to spend hours preparing a meal. Of course, there are plenty other days of the week where a prepped dinner is such a life saver. …