Читать книгу Fresh and Wild Cookbook: A Real Food Adventure - Ysanne Spevack - Страница 36

TO SERVE 2 PEOPLE:

2 tablespoons olive oil

1 large or 2 small onions, peeled and diced

1 medium carrot, scrubbed and diced

4 white or chestnut mushrooms, sliced

200g roasted buckwheat

1 egg, beaten

500ml boiling water

Heat the oil in a frying pan, over a medium heat, add the onions and carrots and fry for 5 minutes, stirring with a wooden spoon. Add the mushrooms, cover the pan, turn the heat down, and leave to gently saute.

Wash the grain in cold water, then drain well. Heat the buckwheat in a deep frying pan, over a low heat, stirring with the spoon. Pour the egg over the grain and stir it in quickly to stop the egg scrambling. The idea is that it will coat the grains and keep them separate.

Pour the water in, put the lid on the pan and simmer for 10–15 minutes, or until the buckwheat is tender. Check every now and then that the pan hasn’t run dry, adding a little more water if necessary. When the grain is cooked, add the cooked vegetables, mix well and serve.