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- Shallots (1 pc., finely chopped)
- Garlic (2 cloves, finely chopped)
- Shiitake mushrooms (6-7 large pieces, sliced)
- Buckwheat (100 g, dry)
- Olive oil (2 tablespoons)
- Water (on demand)
- Fermented cucumbers or other vegetables (for serving)
- Hummus (2-3 tbsp. spoons, for serving)
Heat the olive oil in a pan, add the shallots and fry for about 30 seconds until transparent. Add the chopped garlic and shiitake mushrooms, continue to fry for another 2 minutes, until the mushrooms are slightly browned. Pour in the buckwheat and mix like a risotto so that all the ingredients are evenly mixed. Fill with water so that it covers the buckwheat 2-3 mm above the cereal, cover with a lid and simmer over medium heat until the buckwheat is ready.
Serve hot buckwheat with fermented vegetables and hummus seasoned with a little olive oil.
Heat the olive oil in a pan, add the shallots and fry for about 30 seconds until transparent. Add the chopped garlic and shiitake mushrooms, continue to fry for another 2 minutes, until the mushrooms are slightly browned. Pour in the buckwheat and mix like a risotto so that all the ingredients are evenly mixed. Fill with water so that it covers the buckwheat 2-3 mm above the cereal, cover with a lid and simmer over medium heat until the buckwheat is ready.
Serve hot buckwheat with fermented vegetables and hummus seasoned with a little olive oil.
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