19 | 45 | 323 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
10 min | 35 min | 4 |
2 tbsp | Extra virgin olive oil |
1 large | Yellow onion (chopped) |
1 medium stalk(s) | Celery (diced) |
1 medium | Carrots (diced) |
3 clove(s) | Garlic (chopped) |
1 package (227g) | Cremini (Italian) mushroom (sliced) |
227 gm | Button mushrooms (sliced) |
227 gm | Portobello mushroom (chopped) |
1/2 cup | White wine (or red) |
3 tbsp | Portobello mushroom, dried (soaked for 10 minutes, then discard water) |
1 tbsp | Thyme, fresh |
1 tbsp | Sage, fresh (chopped) |
1 dash | Red pepper flakes |
1 pinch | Sea Salt |
1 dash | Black pepper |
5 cup | Vegetable stock/broth, gluten-free (or mushroom stock) |
1 cup | Buckwheat groats, dry |
2 tsp | Lemon peel (zest) (for garnish) |
1/4 cup | Parsley, fresh (chopped, for garnish) |
Grain | 1.1 |
Vegetables | 4.2 |