• 2 cup buckwheat groats preferably soaked overnight
• 1 tbsp ghee or coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 rashers of nitrate free bacon (optional)
• 2 cups mushrooms, sliced
• 1 cup vegetable stock (or bone stock or filtered water if need be)
• 1 Tbsp lemon rind
• 2 Tbsp lemon juice
• 3 cups spinach, shredded (or use Kale or Swiss Chard or other dark leafy greens)
• ½ tsp Celtic or Himalayan Sea salt
• 1/4 cup grated parmesan cheese or goats feta (optional)

Directions:

• Soak buckwheat for 6 – 8 hours before using.  Rinse buckwheat in sieve under running water
• Sauté the onions, bacon if using and garlic in olive oil until translucent
• Add the buckwheat and stir to coat
• Add mushrooms and 1/2 cup of stock, lemon rind and juice and stir bring to boil and then simmer.
• Once liquid is absorbed, 10-12 mins add more stock / water if needed.  Repeat until buckwheat is tender.
• Stir in the spinach or leafy greens, spring onion until just wilted and season to taste
• Stir in parmesan cheese or feta if using,  just before serving

Notes

For additional flavour add 2 rashers of bacon, finely sliced and cooked at the same time as the onion or /and 1/4 cup finely slice sun dried tomatoes.

Enjoy!

Inspired by Supercharged foods http://www.superchargedfood.com/