• 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
  1. In a medium saucepan bring broth to a boil with the bay leaf and pepper.
  2. 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.
  3. Add the buckwheat to the broth, cover, and keep over the low heat until just tender, about ten minutes.\
  4. Heat the olive oil in the skillet and saute the onion until golden, about eight minutes.
  5. Add the mushrooms and stir to heat and coat.
  6. Remove from heat in about a minute.
  7. Season with black pepper.
  8. 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.
Reprinted from Celi-Yak News Fall 2011