Buckwheat With Mushrooms And Asparagus

• 1 cup Buckwheat
• 2 Tablespoons Olive Oil, Divided
• 1 Small Onion, Chopped
• 6 Medium Mushrooms, Sliced
• 2 cups Chicken Broth
• 8 stalks (Medium-Size) Asparagus, Tough Ends Removed Then Chopped
• Salt And Black Pepper To Taste
• 1 Tablespoon Butter (optional)
• 1/2 Tablespoons Chopped Dill (optional)

1. Note that some individuals may develop a severe allergy to buckwheat.
2. Rinse buckwheat with cold water and drain well.
3. 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.
4. 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.
5. 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.

buckwheat, olive oil, onion, mushrooms, chicken broth, stalks, salt, butter, dill

Taken from tastykitchen.com/recipes/sidedishes/buckwheat-with-mushrooms-and-asparagus/ (may not work)