Mains · Autumn
Buckwheat Groats with Porcini and Thyme
A comforting autumn dish built around seasonal plant ingredients.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Rinse the buckwheat groats. Finely dice the onion, clean the porcini and slice.
- Soften the onion in a few tablespoons of hot stock for 4 minutes, then add the porcini and sauté for 5–7 minutes.
- Add buckwheat and thyme and pour in the remaining stock. Cover and simmer for about 15–20 minutes, until tender but with a little bite.
- Drain any excess liquid, rest for 3 minutes and fluff with a fork.
- Before serving, check: If too thick, add a little water or the listed plant milk; porridge usually thickens further as it stands.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Cook porridge gently and stir often, especially along the bottom where it sticks first.
- If too thick, add a little water or the listed plant milk; porridge usually thickens further as it stands.
- Add fruit and crunchy toppings last to keep their texture. Check the temperature before eating.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.