Buckwheat Porridge with Mushrooms and Onions

Ingredients

• 1 cup Buckwheat Groats
• 2 cups Water
• 8 oz Mushrooms
• 1 medium Onion
• 1/2 cup Vegetable Broth
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 tbsp Fresh Parsley

Instructions

1. 1Rinse the 1 cup of buckwheat groats under cold running water in a fine-mesh sieve until the water runs clear. In a 2-quart (2-liter) saucepan, bring the 2 cups of water to a rolling boil over high heat (212°F / 100°C). Add the rinsed 1 cup of buckwheat groats, reduce the heat to low, cover with a lid, and simmer for 18-22 minutes, or until all the water is absorbed and the buckwheat is tender.
2. 2While the buckwheat cooks, peel and finely dice the 1 medium onion into 1/4-inch (0.6 cm) pieces. Heat the 2 tablespoons of olive oil in a 10-inch (25 cm) skillet over medium heat (325-350°F / 160-175°C). Add the diced 1 medium onion and sauté for 5-7 minutes, stirring occasionally, until the pieces are softened and translucent.
3. 3Wipe the 8 oz mushrooms clean with a damp cloth and slice them into 1/4-inch (0.6 cm) thick pieces. Add the sliced 8 oz mushrooms to the skillet with the softened onions, increase the heat to medium-high (350-375°F / 175-190°C), and sauté for 8-10 minutes, stirring occasionally, until the mushrooms are browned and tender.
4. 4Pour the 1/2 cup of vegetable broth into the skillet with the mushrooms and onions. Bring the mixture to a gentle simmer over medium heat (200-212°F / 93-100°C) and cook for 4-6 minutes, or until the liquid has slightly reduced and the flavors have melded.
5. 5Once the buckwheat is cooked and all the water is absorbed, remove the saucepan from the heat. Add the entire mushroom and onion mixture from the skillet into the cooked buckwheat porridge, stirring well to combine. Season the porridge with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper, stirring again, then finely chop the 2 tablespoons of fresh parsley and garnish the porridge just before serving.

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