Grechka with Mushrooms (Russian Buckwheat)

Method

1. 1Toast the buckwheat in a dry pan for 4–5 minutes until it smells nutty. Toasting keeps the grains separate and fluffy; raw groats turn mushy.
2. 2Add the toasted buckwheat to a pot with the water and a pinch of salt. Bring to a boil, cover, and cook on low for 15–20 minutes. Don't stir while it simmers — that releases starch and makes it sticky.
3. 3Meanwhile, dry-fry the sliced mushrooms in a hot pan for 5–6 minutes until the moisture is gone and they're golden. Dry-frying concentrates their flavor instead of stewing them.
4. 4Add the oil, diced onion, and grated carrot and cook for 3–4 minutes until soft, adding the garlic for the last minute.
5. 5Season the vegetables with salt and pepper and cook a few minutes more until richly browned.
6. 6Off the heat, let the buckwheat rest for 5 minutes, then fluff it with a fork and fold in the mushroom-onion mixture.
7. 7Garnish with dill and serve hot. For a richer, non-Lenten version, stir in a knob of butter.