Buckwheat Porridge with Mushrooms and Herbs

Ingredients

• 200 grams buckwheat groats
• 500 milliliters water
• 150 grams fresh mushrooms (button or cremini)
• 1 piece onion
• 2 tablespoons vegetable oil
• 10 grams fresh dill
• 10 grams fresh parsley
• to taste salt
• to taste black pepper

Cooking instructions

1. Prepare Ingredients — Rinse buckwheat groats in cold water until water runs clear. Peel and finely chop the onion. Clean and slice the mushrooms. Chop dill and parsley.
2. Cook Buckwheat — In a pot, bring 500 ml of water to a boil. Add rinsed buckwheat and a pinch of salt. Reduce heat to low, cover, and simmer gently for about 15 minutes until water is absorbed and buckwheat is tender.
3. Sauté Vegetables — While buckwheat cooks, heat vegetable oil in a frying pan over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Add sliced mushrooms, cook for 7-8 minutes until they release moisture and turn golden.
4. Combine and Season — Add sautéed mushrooms and onions to the cooked buckwheat. Mix well. Season with salt and freshly ground black pepper to taste.
5. Add Fresh Herbs and Serve — Stir in chopped dill and parsley just before serving for a fresh flavor. Serve warm as a hearty main dish.