Toasted Buckwheat Mushroom Bowl
• 1 cup Anthony’s Goods Raw Buckwheat Groats • 1 ¾ cup water • ½ yellow onion, chopped • 3 cups crimini mushrooms, sliced • 2 garlic cloves, minced • 1 tbsp olive oil • Salt and pepper, to taste • 2 eggs, fried (1 per bowl) • Handful chopped parsley, to garnish
This cozy, savory toasted buckwheat bowl is nourishing and easy to whip up for a weeknight meal. Toasted buckwheat groats bring a nutty flavor that compliments the earthiness of sautéed crimini mushrooms and a fried egg is the perfect bowl topper. 1. In a large pot, toast the buckwheat groats on medium heat, stirring constantly to prevent burning. Once browned, add the water to the pot and cook until soft. If the water has been completely absorbed and the buckwheat is not yet tender, add ¼ cup more water. 2. In a large pan, sauté the onions and garlic in olive oil. Add the mushrooms and cook until soft. 3. Stir in the cooked buckwheat groats and season with salt and pepper. 4. Fill up a bowl, top with a fried egg and sprinkle with chopped parsley.