Peel the onion and dice it finely. Trim the mushrooms and slice them, and roughly chop the parsley.
Rinse the buckwheat in a sieve and cook it in water according to the packet instructions until soft. Then drain and let the steam escape briefly.
Gently sweat the onion in a frying pan with a little vegetable stock. Add the mushrooms and fry until they release their water and take on a little colour.
Roughly chop the walnuts and add them to the pan briefly. Fold in the buckwheat and season everything with salt, pepper and parsley.
Leave the pan to stand briefly so everything comes together. If needed, loosen with a little vegetable stock.
Serve hot, topped with a little parsley and a few walnuts.
Good to know
I like a dish like this on days when things should be easy but still really good. Earthy flavours, some bite and a pleasant warmth from the pan.
Swaps
Buckwheat → quinoa (a little more protein); walnuts → hazelnuts (more vitamin E); parsley → chives (milder, also contain plant compounds); vegetable stock → olive oil (provides monounsaturated fats and more toasty flavour).
Allergens
Contains tree nuts from the walnuts; well suited to children if the nuts are finely chopped or left out, depending on age; during pregnancy it's no problem as long as the mushrooms are well cooked and the stock is chosen to suit.
