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  • 1 cup OG buckwheat groats, medium or coarse
  • 1 yellow onion, diced
  • 2-3 cups sliced mushrooms (baby bellas are my fav)
  • 2 T. minced garlic
  • 1 T. tamari or Nama Shoyu
  •  2  1/3 cups Pacific  OG low -salt Vegetable Broth (only good prepared broth)
  • 1 T. freshly ground flax seeds, mixed in a small bowl with 2  1/2 T. water (egg replacer)
  • 8 oz. OG brown rice shell pasta (Lundberg is good), or any other non-wheat pasta you like
  • 1/2 cup fresh dill, chopped, plus some extra for garnish when serving
  • Sea salt and freshly ground black pepper to taste
  1. Saute onions in 1/3 cup in broth a large skillet with a lid, stirring often until softened (5-6 minutes)
  2. Stir in garlic, mushrooms and tamari, and cook about another 5 minutes.
  3. Separately, in a medium bowl, mix the buckwheat and flax mixture until all the groats are coated.
  4. Add the groats to the skillet, stirring until they dry out a little (2 minutes or so).
  5. Add the broth and stir for a few minutes, then cover and simmer at medium heat 12-14 minutes.
  6. When buckwheat is soft, add cooked pasta, dill and seasonings. Top with chopped dill to serve.

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