Kasha and Vegetables
3-4 cups cooked buckwheat
½ cup onion diced
1 cup leek chopped
½ cup mushrooms sliced
½ cup carrots sliced in matchsticks
1 tsp ginger minced
spring onion for garnish
Heat a small amount of oil in a skillet.
Sauté the onion for 1-2 minutes.
Add the mushrooms and sauté a further 1–2 minutes.
Add the carrot and leek. Place the cooked buckwheat on top of the vegetables Reduce to low, sprinkle over a few drops of tamari and cover.
Fry till the vegetables are tender and the buckwheat is hot.
Add the spring onions and a few more drops of tamari and cook 1-2 more minutes.
Remove the cover, mix the vegetables and the buckwheat and serve.