Buckwheat with Mushrooms

 Ingredients:

1 onion, finely chopped
1 small carrot, shredded (optional)
1 ounce mushrooms, sliced
2 tablespoons butter
1-1/2 cups buckwheat
2-3/4 cup water
bacon pieces
salt, to taste
2 tablespoons dill, chopped

Cook onion, carrot, and mushrooms in the butter.  Add the buckwheat and water. Cover and cook until tender. Stir in the bacon pieces and salt halfway through. Remove from heat and fold in the dill before serving.

Buckwheat Soup

 Ingredients:

1 teaspoon grapeseed oil
1 onion, finely chopped
1 large carrot, diced
2 celery sticks, chopped
2 bay leaves
black pepper, to taste
4 cups vegetable or chicken flavored stock
1 teaspoon thyme
1 teaspoon oregano
4 small potatoes, cut into large chunks
3/4 cup buckwheat, roasted
2 tablespoons dill, chopped
2 tablespoon parsley, chopped
salt, to taste

Cook onion, carrot, and celery in the oil and add bay leaves and black pepper. Pour in the stock, herbs, and potatoes and bring to a simmer. When potatoes are parboiled, add the buckwheat and cook until buckwheat is tender, adding more water as needed. Stir in dill and parsley and season with salt.

Serve with crusty bread.

Spicy Buckwheat Salad

Ingredients:

1 cup buckwheat
1 cup vegetable stock
2 medium tomatoes, diced small
2 green onions, chopped
1/2 cup parsley, chopped
1/2 cup mint, chopped
1 yellow bell pepper, chopped
1/2 english cucumber, chopped
1 cup cooked chickpeas
juice of 1 lemon
1 tablespoon pomegranate molasses
2 teaspoons cayenne pepper
salt, to taste

Dry roast buckwheat then soak in vegetable stock for an hour. Cook the buckwheat on low heat for 5-8 minutes. Remove from heat and allow to cool.

Toss together all ingredients with the cooled buckwheat.

Serve on lettuce leaves if desired.