Seasonal Ontario Food

Our spring leeks have re-appeared, albeit they still look a bit tatty. This winter was very hard on them, what with the constant freezing and thawing, but they are at least usable. They are classic with mushrooms and both of them go really well with the rough, nutty flavour of buckwheat. The result is not a complicated dish, but it's best served with simply-cooked chicken or fish, and a green vegetable. 

 

If I wanted to have this as a vegetarian dish, I would nestle some fried tofu puffs (cut in half) into it as the liquid goes in. I can see that being really good. 

 

4 servings

1 hour prep time

 

 

3/4 cup buckwheat groats

1 large leek

300 grams (10 ounces) button mushrooms 

up to 3 tablespoons unsalted butter, oil, OR chicken or bacon fat

1/2 teaspoon salt

freshly ground black pepper 

1/2 teaspoon rubbed savory OR thyme

2 cups boiling chicken OR vegetable broth

Toast the buckwheat groats in a dry skillet - one that has a lid - until slightly darker in colour, with a toasty smell. Immediately tip them out onto a plate to cool and set them aside. 

Wash and trim the leek, and slice it into rounds. Clean and trim the mushrooms and slice them. 

Heat 1 tablespoon of your chosen fat in the skillet over medium heat, and gently cook the leeks until softened and reduced in volume, but don't let them get brown. When they are ready, lift them out of the pan to another plate, pressing them against the side of the pan to squeeze out as much fat as you can before transferring them. 

Add a bit more fat, enough for the mushrooms, and add them. Mix well then let them brown on both sides, stirring occasionally. Season them with the salt and pepper, and a bit of herb. Return the leeks and mix them in, then mix in the toasted buckwheat. 

Have the chicken stock at least steaming hot if not simmering, and slowly pour it into the pan of buckwheat, etc. Mix well. Leave the pan to simmer for about 10 to 15 minutes, until much of the liquid has been absorbed. Cover the skillet with the lid and reduce the heat; continue cooking for about another 10 minutes until it is completely absorbed and the buckwheat is done. Remove the skillet from the stove, leaving the lid on, and let it rest 5 minutes before serving. 

Last year at this time I made Yellow Split Peas Loaf.