Ingredients:
<Servings: 2>
1 cup buckwheat groats
1.5 cup water
1/2 tsp sea salt
1 Garlic clove, minced
1/2 Red onion, diced
1 pack shimeji mushrooms
4-5 Shiso leaves, cut into thin
Instructions:
1. Rinse and drain buckwheat. Combine buckwheat, water, and sea salt in a saucepan. Bring to a simmer, then cover with a lid and cook for about 15 minutes over low heat.
2. In a large pan, saute minced garlic and diced red onion in olive oil, seasoning with salt and pepper. Cook for 2-3 minutes.
3. Add the shimeji and brown mushrooms and season with salt. Cook them for about 4 minutes. If needed, add the cooked buckwheat and olive oil. Sauté for 1-2 minutes.
4. Serve the pilaf and shiso sprinkled over the top.
Posted on September 5th, 2019