• Cooking Time: 10 minutes
  • Servings: 4
  • Preparation Time: 20 minutes


Reprinted from Celi-Yak News Fall 2011


  • 2 cups vegetable broth (may substitute
  • chicken or beef broth)
  • 1 bay leaf
  • 1/2 tsp cracked black pepper
  • 1 cup wholegrain hulled buckwheat
  • 1 Tbsp extra-virgin olive oil
  • 1 onion, finely diced almost as small as the dry buckwheat
  • 4 oz mushrooms, finely diced almost as small as the dry buckwheat
  • Cracked black pepper
  • Salt, as you wish


  • In a medium saucepan bring broth to a boil with the bay leaf and pepper.
  • In a large, heavy-bottomed skillet dry toast the buckwheat over medium-low heat. Keep stirring and moving them around for a few minutes and turn a nut-brown.
  • Add the buckwheat to the broth, cover, and keep over the low heat until just tender, about ten minutes.\
  • Heat the olive oil in the skillet and saute the onion until golden, about eight minutes.
  • Add the mushrooms and stir to heat and coat.
  • Remove from heat in about a minute.
  • Season with black pepper.
  • When the buckwheat is tender, turn it onto a large plate and gently fluff the grains with a fork to separate them and remove some excess moisture. Fold in the mushroom and onion, and season with salt to taste.

Author Credit: Kathy Alexander

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