Buckwheat with Mushrooms and Asparagus

Note that some individuals may develop a severe allergy to buckwheat.

Rinse buckwheat with cold water and drain well.

Heat a large skillet over medium heat and add half of the olive oil. Once hot add buckwheat. Saute buckwheat for 2 minutes. Transfer to a medium pot.

In the same skillet, cook onion in the other half of the olive oil for 2 minutes, stirring frequently. Add mushrooms and cook for 6-8 minutes, until half of the water evaporates and they are soft. Add buckwheat and chicken stock. Bring to a boil, reduce heat and cover with a lid. Cook for 10-12 minutes, until kernels are almost cooked, but there is still some water.

Add the chopped asparagus and season with salt and pepper. Cook for 3-5 more minutes, until done. Remove from heat and let it stand in the pot for 5 minutes. You can add the butter, to make it more creamy, if desired. Transfer to a bowl, garnish with fresh dill (optional) and serve.