Grechka s Gribami (Buckwheat with Mushrooms)

Ingredients

• 1 cup Buckwheat groats
• 2 cups Vegetable broth
• about 225 g Mushrooms, sliced
• 1/2 cup Onion, chopped
• 2 cloves Garlic, minced
• 2 tablespoons Olive oil
• 2 tablespoons Fresh parsley, chopped
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a dry skillet, toast the buckwheat groats over medium heat for 5-7 minutes, stirring frequently, until fragrant and slightly browned.
2. 2Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened.
3. 3Add the sliced mushrooms to the skillet and cook until they release their liquid and start to brown.
4. 4Add the toasted buckwheat groats to the skillet and stir to combine.
5. 5Pour in the vegetable broth, bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes, or until the buckwheat is tender and the liquid is absorbed.
6. 6Stir in the chopped parsley, salt, and pepper. Serve hot.

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