Grechka s Gribami

Rinse buckwheat groat, drain, and stir in a dry saucepan over medium heat for 2 minutes until it smells nutty.

Add water and half of salt to toasted buckwheat. Bring to a boil, cover and cook on the lowest heat until the water is absorbed, then rest 5 minutes off the heat.

Meanwhile heat sunflower oil in a skillet, cook onion until soft, then add mushrooms, the rest of the salt and black pepper. Fry until the liquid is gone and the mushrooms brown.

Fluff cooked buckwheat with a fork, fold in fried mushrooms and dill.