- Cooking Time: 10 minutes
- Servings: 4
- Preparation Time: 20 minutes
- 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.
NotesReprinted from Celi-Yak News Fall 2011
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