Herbal Buckwheat with Mushrooms
This traditional savory winter dish is an excellent one to introduce to people new to the flavor of buckwheat. Substitute dried herbs in ¼ teaspoon amounts each if fresh herbs are not available.
- 3 cups water
- 1 cup dried shiitake mushrooms
- 1 cup buckwheat groats, rinsed and drained
- 1 teaspoon sesame oil
- 1 cup shallots, finely chopped
- 4-6 fresh herb sprigs of choice like thyme, savory, and/or rosemary
- 1-2 tablespoons Nama Shoyu
- ¼ cup fresh parsley, finely chopped
- Bring the water to a boil in a saucepan. Place dried mushrooms in a large bowl and pour hot water. Let sit for 30-45 minutes. Remove mushrooms but reserve soaking water. Chop the mushrooms and set aside.
- Dry-roast the buckwheat in a large skillet over medium-low heat, stirring constantly until toasted, about 3-5 minutes. Remove from heat and set aside.
- Heat sesame oil in a large saucepan over low heat. Add in shallots and sauté for 2 minutes.
- Add in toasted buckwheats and stir to combine.
- Pour in 2 cups of the soaking water. Add herbs and mushrooms and cover. Bring to a boil. Afterwards, lower heat and let simmer for 10-15 minutes.
- Carefully check the buckwheat to see if tender; adding more soaking water to simmer until desired consistency is reached.
- Remove herb sprigs and gently stir in the shoyu.
- Garnish with fresh parsley to serve. Enjoy!