Polish Buckwheat Bowl with Vegetables (Kasza Bowl)

• 1 medium Yellow onion
• 1 large Carrot
• 200 g Button mushrooms
• 30 g Unsalted butter
• 2 cloves Garlic
• 160 g Buckwheat groats, toasted
• 400 ml Vegetable stock, hot
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 10 g Fresh dill
• 60 g Sour cream, to serve

1. Finely dice the onion, peel and dice the carrot, and slice the mushrooms. Finely chop the garlic and dill, keeping the dill separate for later.
2. Tip the buckwheat groats into a saucepan and pour over the hot vegetable stock. Bring to the boil, then cover and simmer on low for 12–15 minutes until the liquid is absorbed and the groats are tender. Take off the heat and leave, covered, for 5 minutes to steam and fluff up.
3. While the buckwheat cooks, melt the unsalted butter in a large frying pan over a medium heat. Add the onion and carrot with a pinch of the fine sea salt and cook for 6–8 minutes until softened. Add the mushrooms and cook for 5–7 minutes until their moisture has cooked off and they are lightly golden.
4. Stir in the garlic and cook for 30–60 seconds until fragrant. Add the cooked buckwheat to the pan and toss well to coat in the buttery vegetables. Season with the remaining fine sea salt and the black pepper, then fold through most of the fresh dill.
5. Divide between bowls and scatter over the remaining dill. Serve warm with a spoonful of sour cream, if you like.

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