Buckwheat groats and browned mushrooms with dill pickles and mustard dressing.
100 gMushrooms
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30 gOnion
5 gDill
0.5 cupBuckwheat
40 gPickles
0.5 cupWater
4 gDijon mustard
2 tspApple cider vinegar
1 tspCooking oil
1 tspDressing oil
To tasteSalt
To tasteBlack Pepper
Rinse the buckwheat groats. Combine with the measured water and a little salt in a small saucepan. Bring to a boil, cover and simmer gently for 15 minutes until tender and the liquid is absorbed.
Remove from the heat and leave covered for 5 minutes, then fluff and spread out to cool until warm.
Slice the mushrooms and onion. Heat cooking oil in a skillet over medium-high heat and cook the mushrooms and onion for 8-10 minutes, stirring, until softened and browned. Season with salt and pepper.
Chop the pickles and dill. Whisk the mustard, vinegar and dressing oil, then toss with the buckwheat, mushrooms, onion, pickles and dill.