Roast Buckwheat & Mushroom Pilaf
A really satisfying winter dish. Buckwheat has a lovely, slightly earthy flavour which goes well with mushrooms. Try it with either Cheezy Sauce or Miso Ginger Sauce.
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Ingredients
- 1 large onion chopped medium
- 100g/4oz celery chopped medium (1-2 stalks)
- 1 tbsp vegetable oil
- 150g/generous 5oz roasted buckwheat (available from health food shops)
- 330ml/12fl oz vegan stock
- 1 large carrot, peeled and diced
- 150g/5oz mushrooms, chestnut or field, sliced
- 2-3 pieces dried porcini mushrooms
- 60ml/4 tbsp red wine or sherry (any type but vegan)
- 2 tbsp shoyu (soya sauce)
- 2 tsp dried dill
- ½ tsp allspice
- Black pepper and salt to taste
Instructions
1. Heat the oil in a large saucepan or wide, heavy-bottomed pan and sauté the onion, celery and garlic for about 7-10 minutes, or until the onions are translucent.
2. Add the buckwheat and sauté for another minute, stirring constantly.
3. Add both types of mushrooms and the carrots. Sauté for another 5-10 minutes, stirring occasionally – add a little stock to prevent sticking if necessary. Fry in the allspice.
4. Add the stock and wine. Cover and simmer until the buckwheat and vegetables are tender.
5. Stir in the dill, soya sauce and season with black pepper. Taste and add salt if necessary before serving.
Optional extras / notes
45 minutes total
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