Buckwheat and Sweet Potatoes

1 tablespoon butter or extra virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon sea salt
2 cups boiling water
¾ cup white sweet potato or parsnip, ¼“ dice
3-4 mushrooms, sliced
1 cup toasted buckwheat
Freshly ground pepper


Heat the oil in a 2-quart pot.  Add onions, garlic and salt; sauté until the onion is soft.  Put water on to boil in a separate pot or tea kettle.  Add potatoes and mushrooms to onions; cook 2-3 minutes more, covered, until nice and juicy.  Add buckwheat to mixture and stir.  Pour in boiling water.  Turn heat to low.  Cover pot and simmer 15 minutes on low until all water is absorbed.  Remove lid and allow buckwheat to rest for a few minutes.  Fluff up and serve garnished with pepper. Add more salt if needed.  This is an excellent side dish and tastes very good with sautéed greens and almond ginger drizzle.

Recipe credit: Adapted from Feeding the Whole Family by Cynthia Lair