Although this dish has no cream, butter or gluten it is still as equally comforting and satisfying as the buttery heavy risotto you would be expecting. It also makes a great stuffing inside squash or mushrooms for all your gluten/dairy free guests!
The better the mushrooms you use for this the more flavour you will get. Dried porcini will work great, but the best for this time of year would be to go forage your own; as long as you know what your picking.
Besides for its delicious flavour, this meal packs a big nutritional punch. Many people don’t know that Buckwheat isn’t actually a grain but comes from a plant (despite its grainy appearance). It ranks low on the glycemic scale which keeps your blood sugars levelled – which helps prevent weight gain. Most importantly, this recipe is DELICIOUS and gluten, dairy and refined sugar free.
• 2 tbsp extra virgin olive oil (divided)
• 1 butternut squash (cubed)
• 2 french shallots (finely chopped)
• 3 garlic cloves (finely chopped)
• 3 tbsp toasted hazelnuts (chopped)
• 2 cups mushrooms chopped • 1/2 cup dried porcini mushrooms
• 1 cup buckwheat groats
• 1 cup boiling water
• 2 cups vegetable broth
• 1/2 tsp dried oregano
• 1/2 tsp fresh or dried thyme
• 3 tsp cider vinegar
• 2 tbsp fresh parsley (chopped)
• salt and pepper
1. Preheat oven to 180c. On a large baking sheet, coat chopped butternut squash in 1 tbsp olive oil and salt and pepper. Bake for 45-60 min. Allow to cool.
2. In a bowl, place dried porcini mushrooms with boiling water and allow to reconstitute for 10 minutes. Place vegetable broth in a stock pot over medium heat and have a ladle on hand.
3. In a large skillet, heat remaining olive oil on medium heat. Add shallots and cook until translucent. Add garlic and mushrooms and cook for about 10 minutes or until mushrooms have reduced down. Add 1/2 tsp salt.
4. Add 1 cup of buckwheat into skillet along with oregano and thyme. Sauté for 2 minutes and then add 1 ladle broth. Stir until buckwheat absorbs all the liquid, then add another ladle of broth. Continue to do this until all the broth is absorbed, then add 1/2 of the porcini liquid and stir until absorbed. Add remaining porcini liquid. Chop the reconstituted porcini mushrooms and add to buckwheat mixture. Add apple cider vinegar. Taste and adjust seasoning to your liking.
5. Toast hazelnuts in a dry pan for about 5 minutes or until oils are released.
6. Carefully toss cooked butternut squash into the buckwheat mixture. Top with fresh chopped parsley and toasted hazelnuts.