Author: Carolyn Severin, Hamama Success Team Member Prep Time: 10 minutes Cook Time: 20 minutes Makes: 4-6 servings This delightful meal has wonderful nutty and earthy flavors from the buckwheat and sweet caramelized mushrooms and onions. It’s topped with the perfect creamy tahini dressing and fresh garlicky chive microgreens and dill. It’s healthy, delicious and easy to make! Instructions: Buckwheat: 1 tbsp olive oil 1 cup buckwheat groats ¼ tsp salt 2 cups boiling water Caramelized Mushroom Mixture: 2 tbsp olive oil 12 oz oyster mushrooms, roughly chopped 1 large sweet onion, chopped 1 tsp Herbes de Provence 1 tsp salt and pepper Tahini Sauce: ¼ cup tahini 2 tbsp fresh lemon juice 1 small garlic clove, minced ¼ tsp salt ¼ cup water Garnish: Garlicky chives microgreens Fresh dill Salt and pepper to taste Instructions: For the buckwheat: Bring 2 cups of water to a boil. Heat the oil in a medium pot over medium-high heat. Add the buckwheat, salt and toast until the grains smell nutty, stirring occasionally for about 2-3 minutes. Carefully add the boiling water and turn off the heat. Cover the pot with a lid and cook until all the water is absorbed, about 20 minutes. Let the pot stand covered for 10 minutes or longer. For the caramelized mushroom mixture: Heat the oil in a medium pot over medium-high heat. Add the mushrooms, onions, Herbs de Provence, salt and pepper. Cook until sauteed and golden brown, stirring occasionally for about 12 minutes or so. For the tahini dressing: In a small bowl, add all the ingredients and whisk together until smooth. Set aside until ready. Add your cooked buckwheat and caramelized mushroom mixture to a bowl or plate. Top with the creamy tahini dressing, garlicky chive microgreens, dill and salt and pepper to taste. Enjoy!
