Toasted Buckwheat with Mushrooms and Onion

👨‍🍳 Method

To assemble

1. 1
   Heat a dry skillet over high heat and toast the buckwheat in it 2–3 minutes, stirring.

   StoveFrying pan
2. 2
   Add the boiling water and thyme, season with salt and black pepper and bring to a boil.

   Stove
3. 3
   Turn down to low, cover and simmer 15 minutes without opening the lid, until the liquid is absorbed.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 4
   Turn off the heat and leave covered 5–10 minutes.

   💡Don't open the lid during cooking: the steam is what cooks the top layer. A towel between the pot and the lid absorbs the drips, so the rice doesn't get soggy.
5. 5
   Heat the olive oil in a pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
6. 6
   Add the onion and fry, stirring, until the onion is soft and deep golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
7. 7
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
8. 8
   Add the mushrooms and fry, stirring, until the mushrooms release their liquid and it evaporates.

   ⚙ Adding to the hot fat and fryingStove
9. 9
   Fold the mushrooms into the buckwheat once cooked.
10. 10
    Gently stir in the parsley.
11. 11
    Gently fluff with a fork and serve.