Vegan Russian Buckwheat with Mushrooms and Onions (Grechka)

Ingredients

• 1.5 cups Buckwheat groats (kasha)
• about 225 g Mushrooms
• 1 medium Onion
• 3 cups Vegetable broth
• 2 tablespoons Sunflower oil
• 1 tablespoon Soy sauce
• 1 teaspoon Salt
• 1/2 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 they become fragrant.
2. 2Heat the sunflower oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
3. 3Add the sliced mushrooms to the pot and sauté until they are browned and softened, about 8-10 minutes.
4. 4Add the toasted buckwheat groats to the pot, along with the vegetable broth, soy sauce, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the liquid is absorbed and the buckwheat is tender.

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