Mushroom & Leek Buckwheat Bowl

Rinse the buckwheat groats under cold water and drain.

In a medium saucepan, bring the vegetable broth to a boil.

Add the buckwheat groats to the boiling broth, reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed.

In a large skillet, heat the olive oil over medium heat.

Add the diced onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender, about 5-7 minutes.

Season the mushroom mixture with dried thyme, salt, and black pepper.

Once the buckwheat is cooked, fluff it with a fork and add it to the skillet with the mushroom mixture.

Toss everything together until well combined and heated through.

Garnish with fresh parsley before serving.

Spice Level: