1 dessertspoon coconut oil
1 large red onion
1 cup buckwheat
splash of white wine (optional)
1 cup of vegetable bouillon/stock
Plenty of mushrooms - I used shiitake and chestnut but could also be porcini or oyster
Fresh herbs (parsley, coriander are ideal) or mizuna or another leafy green!
Fresh black pepper
Some feta crumbled on top to serve (optional)
Melt the coconut oil and soften the red onion in a pan.
Add the buckwheat and stir around for a few minutes.
Add a splash of white wine (optional)
Bit by bit add in the vegetable stock and mushrooms then cover and allow the buckwheat to soften.
When the buckwheat had softened (but not soggy!), garnish with some greens and (optional) feta and plenty of black pepper.