Buckwheat with Mushrooms and White Beans

Ingredients

• 180 g dry roasted whole buckwheat groats (kasha)
• 250 g white button mushrooms, sliced
• 200 g canned white beans, weighed after draining, then rinsed
• 1 onion, finely diced
• 1 small carrot, thinly sliced or coarsely grated
• 1 garlic clove, finely chopped
• 2 tbsp vegetable oil
• 400 ml hot water or vegetable stock
• 1 tsp sweet paprika
• ½ tsp dried thyme
• Salt and freshly ground black pepper, to taste
• Chopped parsley, to serve

Use roasted whole buckwheat groats (often sold as kasha). This version is written for roasted groats; green, unroasted buckwheat may cook differently. The bean weight refers to the drained beans, not the contents of the can including its liquid.

Equipment

A deep frying pan with a lid, a sieve, a knife and a chopping board.

How to make it

1. Rinse the buckwheat. Pick through the groats, rinse briefly under cold water and drain well in a sieve.
2. Prepare the vegetables. Dice the onion, slice or grate the carrot, and wipe and slice the mushrooms.
3. Soften the onion and carrot. Heat the oil in the pan. Cook the onion for 3–4 minutes until softened, then add the carrot and cook for another 2 minutes.
4. Brown the mushrooms. Add the mushrooms and increase the heat to medium-high. Cook uncovered, stirring occasionally, until the released liquid has evaporated and the mushrooms develop golden patches. If the pan is small, cook the mushrooms in batches, then combine them with the onion and carrot.
5. Add the seasoning. Stir in the garlic, paprika and thyme. Cook for about 30 seconds.
6. Simmer the buckwheat. Add the drained groats and stir to combine with the vegetables. Pour in the hot water or vegetable stock and season with salt. Bring to a gentle simmer, cover and cook over low heat for 15–18 minutes. Use this time as a guide and check the grains for tenderness.
7. Check the grains, then add the beans. The buckwheat should be tender and most of the liquid absorbed. If the grains are still firm but the pan is dry, add 2–3 tbsp hot water and continue cooking, covered, until tender. Stir in the drained, rinsed white beans and heat through under the lid for another 3–4 minutes.
8. Rest and serve. Remove the pan from the heat and leave covered for 5 minutes. Taste for salt, add black pepper and finish with chopped parsley.

Tips for the pan

• Let the liquid released by the mushrooms evaporate before adding the buckwheat and stock. Look for golden patches on the mushrooms.
• Avoid stirring the buckwheat repeatedly while it simmers.
• Taste before adding extra salt at the end: the beans and vegetable stock may already be salted.

Ingredient swaps

Beans: use drained, cooked chickpeas, red beans or cooked lentils in place of the white beans. If starting with dried beans, soak and cook them separately until tender; do not add them dry at step 7.

Mushrooms: oyster mushrooms are another option. For frozen mushrooms, first heat them in a dry pan to let excess water evaporate.

Liquid: water works, or use vegetable stock for more flavour. A little lemon juice at the table is an optional finishing touch.

Serving and leftovers

Serve with fresh vegetables, a green salad or pickles. Keep cooled leftovers in a closed container in the refrigerator for up to two days. Reheat in a pan with a spoonful of water.