Buckwheat kasha with mushrooms, borlotti beans and nutritional yeast

Ingredients

For 1 serving

• Buckwheat35 g
• Button mushrooms150 g
• Cooked borlotti beans100 g
• Onion30 g
• Nutritional yeast10 g
• Extra virgin olive oil3 g
• Dill3 g
• Saltto taste
• Black pepperto taste

In season: September – November

Method

1. Rinse and dry the buckwheat; toast it in a dry small pan over medium heat for 3 minutes, stirring, until it smells nutty.
2. Pour in about twice its volume of boiling water and a pinch of salt, cover and cook over low heat for 15 minutes, until the water is absorbed and the grains are tender; turn off the heat and leave covered.
3. Meanwhile, slice the onion and wipe the mushrooms with a damp cloth, then slice them.
4. Heat the oil in a frying pan over medium heat and cook the onion and mushrooms for 7 minutes, until the mushrooms have released their liquid and turned golden; season with salt.
5. Add the drained borlotti beans and heat for 3 minutes, until hot.
6. Stir the mushrooms and beans into the kasha and serve with the nutritional yeast, chopped dill and a grind of black pepper.