- 1/2 onion chopped
- 1 cup asparagus, chopped
- 1/2 cup shiitake mushrooms, sliced
- 3/4 cup buckwheat groats
- 1 1/2 cups chicken or veggie broth
- Olive oil
- Salt and Pepper to taste
- Truffle oil (optional)
Buckwheat is actually not wheat at all. The groats are derived from the seeds of a flowering plant, and are gluten-free, high in fiber, and a good source of protein. They have a mild taste and cook easily. To prepare the groats, combine 3/4 cup of buckwheat groats with 1 1/2 cups of broth in a sauce pan and bring to a boil. Reduce heat to low, cover and cook 10 to 12 minutes, then let stand 5 minutes.
In the meantime, heat a large frying pan and sauté the onions in a little bit of olive oil, until translucent. Add the asparagus and shiitake mushrooms and toss with onions. Cook, stirring frequently until asparagus are crisp-tender and mushrooms are softened. Add cooked groats to frying pan and mix well. Add salt and pepper to taste. For a savory treat, drizzle with 1 tsp of truffle oil and toss well.