Kasha pilaf with mushrooms & shiso leaves
buckwheat groats 1 cup
water 1.5 cup
sea salt 1/2 teaspoon
garlic 1 clove, minced
red onion 1/2, diced
shimeji mushrooms 1 pack (see picture below)
brown mushrooms 4, sliced
shiso leaves 4-5 leaves, cut into thin
1. Rinse and drain buckwheat. In a sauce pan, combine buckwheat, water, and sea salt. 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 with olive oil and season with salt and pepper. Cook for 2-3 minutes.
3. Add shimeji and brown mushrooms and season with salt. Cook them for about 4 minutes. Add the cooked buckwheat and olive oil if needed. Sauté for 1-2 minutes.
4. Serve the pilaf and shiso sprinkled over the top.