Mushroom and Buckwheat Pilaf

1. 1

   Slice the onion thinly from stem to root end.

2. 2

   Heat the oil in a large skillet over medium-high heat, and saute the onion slices for about 8 minutes, or until they are translucent and begin to turn golden.

3. 3

   Meanwhile, slice the mushrooms lengthwise into thin slices, including stem ends, and set aside.

4. 4

   When the onions are ready, stir in the buckwheat groats, vegetable stock, salt, pepper, hot sauce, if using, and the mushroom slices.

5. 5

   Cover the skillet, reduce the heat to medium-low and cook until all the liquid is absorbed and the groats are cooked through and tender, for about 20 minutes.

6. 6

   If necessary, add more stock.

7. 7

   To serve, remove from the heat, spoon equal portions onto individual plates and garnish with the goat cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.