Ingredients:
1/2 cup (90g) buckwheat groats
1 cup (240ml) vegetable broth or water
1 tsp olive oil
1/2 small onion, finely chopped
clove garlic, minced
1 cup mushrooms, sliced (shiitake, cremini, or button)
1/4 tsp salt
Black pepper to taste
1/4 tsp thyme or rosemary (optional)
1 tbsp chopped Shiso or parsley for garnish
Instructions:
1. Toast the buckwheat groats in a dry pan over medium heat for 2-3 minutes until lightly golden and fragrant. Set aside.
2. Heat olive oil in the same pan. Add onions and garlic and sauté until soft. Add mushrooms, salt, and herbs. Cook until mushrooms are tender.
3. Add the toasted buckwheat and vegetable broth. Bring to a simmer, cover, and cook for about 12-15 minutes or until the liquid is absorbed and buckwheat is tender.
4. Remove the heat, let it sit for 5 minutes, then fluff it with a fork. Garnish with shiso or parsley and enjoy!
Posted on September 5th, 2019