1 cup buckwheat (not shelled, precooked, or polished);
1 cup veal or chicken stock;
2 tsp butter;
2 tbsp vegetable oil;
1 cup wild mushrooms, sliced;
3-4 shallots, sliced;
1 tbsp fresh dill weed, minced;
salt and pepper to tastemeasures conversion [+]
Preheat the oven to 250 F.
Bring the stock to a boil in a heavy oven-proof casserole with a tight-fitting lid. Add the buckwheat, stir, cover, and cook over very low heat for 25 minutes.
While the buckwheat is cooking, melt 1 tsp of butter in a skillet and add vegetable oil. Add the shallots and saute until translucent and slightly golden. Add mushrooms and saute, stirring, until they have reabsorbed their liquid. Remove from heat.
Remove the lid from the buckwheat casserole. Stir the buckwheat and taste for donness. Add a little more liquid, if necessary. Stir in the remaining butter and season with salt and pepper. Add mushrooms and shallots and mix well.
Cover the casserole and place it in the preheated oven for 45 minutes.
Before serving, stir in the dill weed.
Serve as a side dish with beef, pork, or poultry.
RediscaRecipe category: Kashas