Mushroom & Buckwheat Stew

Ainekset

• 2 tablespoons olive oil

• 2 onions, finely chopped

• 2 celery ribs, sliced (a few chopped leaves is great too)

• 2 large carrots, peeled and diced (or thinly sliced)

• 450g mushrooms, sliced

• 175-200g buckwheat groats (raw pref – kasha ok too), rinsed

• 2 teaspoons thyme

• 2 teaspoons fennel seeds

• (1 tsp rosemary)

• 3 stock cubes + 1.2L water (add more if needed)

• 1 lemon, juice of

• mineral salt & pepper, to taste

• fresh coriander for garnish

Ohjeet

• In large saucepan, heat oil over medium heat, add onions and sauté until softened, about 5 minutes

• Add in carrots, celery, mushrooms, thyme and fennel seeds, cook another 4 minutes, stirring frequently

• Add in the buckwheat groats, broth, lemon juice and salt & pepper, and bring to a boil

• Partially cover, reduce heat to low and simmer for 30 minutes

• Start cooking salmon after 15min

• Serve: (1) garnished with coriander and a side of crusty artisan bread; (2) as a bed to salmon fillets, topped with coriander