roasted buckwheat bowl

Inspired by the traditional kasha/kasza/grechka, we've made a nutrient-rich and hearty vegetarian bowl with da Carla's roasted whole buckwheat. A classic Russian proverb says "кашу маслом не испортишь" – "you can't spoil kasha with butter", which reminds us that a knob of butter can elevate any meal. Our version includes butter-fried mushrooms, carrots and peas, topped with a fried egg and fresh herbs. Adapt the recipe according to season and taste for a perfect dinner solution all year round.

ingredients

• 250 g mushrooms
• 70 g shallot
• 140 g carrots
• 100 g peas (frozen works great)
• 1 bag da Carla roasted whole buckwheat BOIL-IN-BAG
• Rapeseed oil
• Butter
• 2 Eggs
• Parsley
• Dill
• Salt
• Freshly ground black pepper

Here's how

• Finely chop the shallot and sauté it in rapeseed oil until soft. Set aside. Slice the mushrooms and fry them dry in a pan until they reduce in volume. Finish by frying them in butter, add the shallot and season with salt to taste.
• Bring lightly salted water to the boil, add da Carla's roasted buckwheat BOIL-IN-BAG, lower the heat to medium-low and cook for 15 minutes.
• Cut the carrots into thin small sticks and quickly butter-fry them so they stay crisp. Season with salt to taste.
• Blanch the peas in boiling water for 3 minutes.
• Fry the eggs as you like.
• Assemble your bowl: Place the hot ingredients in a bowl, top with the fried egg, and sprinkle over chopped parsley and dill. Finish with freshly ground black pepper.