Eating In

Serves 6

10 oz roasted buckwheat
4oz sliced mushrooms
1 medium onion, chopped
1 pint water
1 tablespoon soy sauce
olive or other cooking oil

Heat some olive oil in a heavy pan and sauté the onion and mushroom. When they are soft add the buckwheat and sauté for 5 minutes. Add the water and soy sauce and bring to the boil. Lower the heat to a minimum and cover. Allow the buckwheat to absorb all the water. After 10 minutes it should be cooked but still a little chewy. If it still seems a bit ‘floury’ add a little more water. Serve the kasha with any vegetable or meat stew and plenty of Greek or other yoghurt.