Cooked buckwheator any other grain - I just happened to have some buckwheat in my cupboard
4cupssliced mushroomsany variety will work
4cupscollard greenschopped
Lemon Tahini Dressing(recipe in link below)
Sesame seeds to sprinkle on top
Instructions
For the buckwheat
Use 1 part dry buckwheat to 2 parts water.
It’s entirely up to you, but I like to toast my buckwheat before I cook it because it brings out the nutty flavor. I also like to rinse it before cooking.
To accomplish both, rinse and drain the grain first, heat a skillet for 1 minute and then toast the buckwheat until it becomes fragrant and slightly browned. This will take only a couple of minutes.
The hot skillet will dry the grain and then toast it when dry.
After the grain is toasted, place in a small pot with twice the amount of water, bring to a boil and then turn down the heat and simmer for 15 minutes without a lid.
Since it’s usually just me eating buckwheat I usually cook 1/2 cup of buckwheat in 1 cup of water. This will make about a cup and a half of cooked grain.
For the veggies
Heat a skillet for about a minute until it's hot. Add the mushrooms and just a pinch of salt. When the mushrooms start to stick, add 1 teaspoon of water and stir.
Once the mushrooms become soft (about 3 minutes), add the collard greens and cook for 1 minute, just until they’re wilted.
To Assemble
Place some buckwheat in each bowl, top with mushrooms and collards, pour on a generous amount of lemon tahini dressing and sprinkle with sesame seeds.
Notes
I was taught never to wash mushrooms with water because mushies are like a sponge and they will soak up the water and dilute the mushroom flavor. Instead of washing them, I take a paper towel and wipe off the dirt. Easy as that. Some people aren’t with me on this and like to wash them with water. Either way is fine, I just like my way best. Okay - you can do this - now go nourish your bod!