Orthodox Lent follows the Pancakes week. No meat, poultry or dairy products are allowed for the whole duration of Lent. This is one of the traditional Lenten dishes.
150 g buckwheat
500 ml water
250 g mushrooms, sliced
2 onions, chopped
2 scallions, chopped
parsley and dill, chopped (optional)
oil for frying
salt, freshly crushed pepper
Place buckwheat in an oven proof dish and add water. Bring to the boil, reduce the heat. Cover the pan with the lead and cook on low heat for 20-25 minutes or until all water evaporates.
Heat oil in a frying pan and fry onions for 3-5 minutes or until tender. Add mushrooms and fry for 8-10 minutes, stirring occasionally. Add salt and pepper and mix with the cooked buckwheat. Preheat the oven to 150 C and bake for 50 minutes to 1 hour.
Serve with scallions or parsley and dill.