Ingredients
- Cooked buckwheat or any other grain - I just happened to have some buckwheat in my cupboard
- 4 cups sliced mushrooms any variety will work
- 4 cups collard greens chopped
- 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!