Гречневая Каша с Грибами — Buckwheat with Mushrooms

Buckwheat is practically a national staple in Russia and one of the best fasting grains — nutty,
filling, and naturally high in protein. Topped with deeply browned mushrooms and onions, this is a
20-minute weeknight meal that lacks nothing.

FASTING LEVEL: Fast With Oil (for strict oil-free days, steam the mushrooms and onions with a little water and salt — they will still taste good)

SERVINGS: 4
TIME: 25 minutes

INGREDIENTS:
- 300 g roasted buckwheat groats (гречка)
- 600 ml water
- 400 g fresh mushrooms (white button, cremini, or mixed), sliced
- 2 medium onions, halved and sliced into half-moons
- 3 tablespoons sunflower oil
- 3 cloves garlic, minced
- Salt and black pepper to taste
- Fresh dill for serving

METHOD:
1. Rinse buckwheat briefly under cold water. Place in a pot with 600 ml water and a generous pinch of salt. Bring to a boil, reduce to low heat, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While the buckwheat cooks, heat oil in a large skillet over medium-high heat. Add onions and cook for 8-10 minutes until golden and beginning to caramelize.
3. Add mushrooms and a pinch of salt. Cook without stirring for 3-4 minutes to let mushrooms brown, then stir and continue cooking until all liquid evaporates and mushrooms are deeply golden, about 8 minutes total.
4. Add garlic, stir for 30 seconds.
5. Serve buckwheat in bowls, topped generously with the mushroom and onion mixture. Finish with black pepper and fresh dill.

NOTES:
- Buckwheat contains about 13 g of protein per 100 g dry — more than most grains. It is already a substantial meal.
- Do not stir buckwheat while it cooks. Treat it like rice.
- Leftovers reheat well. You can also fry leftover buckwheat in a skillet until crispy.

NUTRITION (per serving, approximate):
Calories: 380 | Protein: 14 g | Carbohydrates: 55 g | Fat: 12 g | Fibre: 7 g