roasted buckwheat bowl

Inspired by the traditional kasha/ kasza/ grechka, we have created a nutritious 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", reminding us that a knob of butter can lift any meal. Our version includes butter-fried mushrooms, carrots and peas, topped with a fried egg and fresh herbs. Adapt the recipe to the season and your taste for a perfect dinner solution all year round.

ingredients

• 250 g button mushrooms
• 70 g shallots
• 140 g carrots
• 100 g peas (frozen work perfectly)
• 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 shallots and sauté them in rapeseed oil until soft. Set aside. Slice the mushrooms and dry-fry them in a pan until they reduce in volume. Finish by frying them in butter, add the shallots and season with salt to taste.
• Bring lightly salted water to the boil, add da Carla's roasted buckwheat BOIL-IN-BAG, reduce the heat to medium-low and simmer for 15 minutes
• Cut the carrots into thin little batons and fry them quickly in butter so they stay crisp. Season with salt to taste.
• Blanch the peas in boiling water for 3 minutes.
• Fry the eggs to your liking.
• Assemble your bowl: Add the warm ingredients to a bowl, top with the fried egg, and sprinkle over chopped parsley and dill. Finish with a grind of fresh black pepper.