Buckwheat with mushrooms and onions

Buckwheat with mushrooms and onions is a simple, hearty, and nutritious dish. Here’s a straightforward recipe to make it:

Ingredients:

• 1 cup buckwheat groats
• 2 cups vegetable or chicken broth (or water)
• 2 tablespoons olive oil or butter
• 1 medium onion, finely chopped
• 2 cups mushrooms, sliced (any variety you like)
• 2 cloves garlic, minced (optional)
• Salt and pepper to taste
• 1 teaspoon dried thyme or rosemary (optional)
• Chopped fresh parsley for garnish (optional)

Instructions:

1. Prepare the Buckwheat:

   • Rinse the buckwheat under cold water.
   • In a medium saucepan, bring the broth (or water) to a boil. Add the buckwheat, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the buckwheat is tender and the liquid is absorbed. Fluff with a fork and set aside.

2. Cook the Vegetables:

   • While the buckwheat is cooking, heat the olive oil or butter in a large skillet over medium heat.
   • Add the chopped onion and cook until translucent, about 5 minutes.
   • Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 7-10 minutes.
   • If using garlic, add it in the last minute of cooking the mushrooms.

3. Combine:

   • Once the mushrooms and onions are cooked, add the cooked buckwheat to the skillet. Stir to combine.
   • Season with salt, pepper, and thyme or rosemary if using. Cook for an additional 2-3 minutes to allow the flavors to meld.

4. Serve:

   • Garnish with fresh parsley if desired. Serve hot as a main dish or a side.

Feel free to adjust the seasoning or add other ingredients like cooked bacon, nuts, or cheese to suit your taste. Enjoy!