Buckwheat with Mushrooms

Ingredients

• 250 g (1¼ cups) buckwheat groats, rinsed
• 500 ml (2 cups) water
• 300 g (10 oz) mushrooms, sliced
• 2 onions, sliced
• 3 tbsp sunflower oil
• Dill, salt and pepper

Method

1. Toast the buckwheat in a dry pot for 3 minutes until fragrant.
2. Add the water and salt, bring to a boil, cover and simmer on low for 15 minutes. Rest 10 minutes.
3. Meanwhile fry the onions and mushrooms in the oil until golden.
4. Stir them into the buckwheat and finish with dill.

Tip. Cooked in water only, plain buckwheat fits strict days.