How to cook
Wash the buckwheat and put it in 2 cups (500 ml) of water to boil, then salt it lightly. Simmer on low heat for 20 minutes. Meanwhile, fry the finely chopped onions and leeks in oil separately.
Once golden, sprinkle them with a little sugar and wait until lightly caramelized. Then add the cleaned and sliced mushrooms. Allow to sauté until soft, and finally add spices to taste.
Top with 2/5 cup (100 ml) vegetable broth and add the drained boiled buckwheat. Stir for a few minutes and remove from the heat.