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Buckwheat Groats with Chicken, Mushroom and Edamame

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Total time: 30 minutes

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Serves 4

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5.1 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


1 cup - Buckwheat groats, uncooked

2 tb - Olive oil

3 tbsp - Spring onions, raw, finely chopped

200g - Chicken breast, meat only, raw, diced

1 cup - Oyster mushrooms, raw, sliced into strips

150g - Edamame, frozen, thawed

2 pcs - Garlic cloves, minced

1 tsp - Paprika

1 tsp - Thyme, dried, leaves only

2 cups - Hot water

½ tsp - Table salt

¼ tsp - Black pepper

1 tbsp - Basil, fresh, finely chopped


Cooking pot with lid, Chopping board, Knife


1. Heat the olive oil in a cooking pot over medium heat.

2. Add the garlic, spring onions, chicken, mushroom and edamame. Sauté for 3-4 minutes.

4. Add the buckwheat groats, sweet paprika, thyme, salt and pepper. Cook for 4-5 minutes, stirring frequently.

5. Add the hot water and bring the mixture to a boil. Lower the heat, cover and let it simmer for 10-15 minutes or until the liquid is absorbed.

6. Remove from the heat. Let it cool, dish it up and garnish with chopped basil. Serve.


1 serving = about 273g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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