Recipe – Buckwheat, Mushrooms, And Plenty Of Herbs

Recipe from the book 90% Healthy by Sharon Bar-Gil
Photography: Nimrod Sonders
Styling: Oria Geva

Brown buckwheat is raw buckwheat that has been toasted. If you like its nutty flavour and slightly burnt aroma, you’ll surely enjoy this combination of fresh herbs and the rich taste of mushrooms.

Ingredients for the Buckwheat, Mushrooms, and Plenty of Herbs Recipe

• 1 ½ cups brown toasted buckwheat

• 3 cups vegetable stock of water

• 1 tsp sea salt

• 2 red onions, cut into small dice

• 3 cups sliced assorted mushrooms 

• 3 tbsp olive oil

• 3 cups mixture of finely chopped fresh herbs (spring onions, coriander, parsley, dill, garden cress)

• 1 tsp salt

• Black pepper to taste 

• Grated zest of 1 lemon

• 1 tbsp fresh lemon juice

• ½ cup chopped pecan nuts

Instructions

• Rinse the buckwheat thoroughly and place in a saucepan. Add the stock or water and the salt. 

• Bring to a boil, reduce the heat, cover, and simmer for 15-20 minutes until the liquid is absorbed and the buckwheat is tender.

• Place the onions and the mushrooms in a large frying pan over medium heat and let them sweat for 3-4 minutes. 

• Add 1 tbsp water and 1 tbsp of olive oil and continue cooking for 2-3 minutes until the onions and the mushrooms are lightly golden.

• In a large serving bowl, mix the buckwheat with the onion and mushroom mixture. Add the herbs and season. Add the lemon zest and juice, the remaining 2 tbsp oil, and the nuts. 

• Serve the buckwheat, mushrooms, and plenty of herbs recipe at warm or at room temperature.

Other Recipes

• Rice Casserole With Root Vegetables And Herbs
• Black Bean Paste With Garlic And Vegetables
• Vegetable Stock