saute – Veggiewitch

Mixed Veg & Buckwheat Stir-fry
2011-Current © copyright veggiewitch, all rights reserved

I haven’t done a stir-fry in a while, so tonight I figured it was time to make one. Just to be a little different, I made savoury buckwheat groats instead of rice, noodles or quinoa. I think I’ve found a new fave! Normally, I prefer my buckwheat as porridge with maple syrup, but I’ll definitely be using it more with supper dishes. ♥

Savoury Buckwheat Groats

1 C buckwheat* groats

1 chopped onion*

½ tsp turmeric*

1-2 cloves minced garlic*

salt and pepper* to taste

1½ C water

* = Organic

∴ Heat oil over medium heat. Add onions and groats. Saute until onions begin to turn translucent. Add turmeric, garlic, salt and pepper, and toss to coat all. Add water and bring to a boil, stirring occasionally to avoid sticking/burning. Cover and reduce heat to simmer for 30 minutes. Fluff with a fork and enjoy. Serve with your favourite blend of veg for stir-fry, or in place of rice.

Sauteing Buckwheat, Onions & Spices
2011-Current © copyright veggiewitch, all rights reserved

A quick saute with oil and chopped onions. Smells so good!

Boiling Buckwheat
2011-Current © copyright veggiewitch, all rights reserved

Act 4. Scene 1 – Macbeth – William Shakespeare

Three Witches

Double, double toil and trouble;

Fire burn and cauldron bubble.

All day Saturday I was busy baking. I made bread and the cake for my Mum’s birthday, but when it came time to figure something for supper, I was literally stumped. I recalled the portabello mushrooms I’d seen the day before, and that’s when it hit me! I was going to build supper around mushrooms, and preferably mushrooms in sauce. WOOT!

After getting the mushrooms I’d forgotten the day before, I was ready to begin.

I started with sauteing some veg (onions, brussel sprouts, carrots, garlic, ginger) in oil, then added some water to simmer and help soften the veg a bit. Sadly, the peppers from the previous photo did not make it into the saute… my Elflings devoured them the first chance they got when my back was turned.

While the veg simmered, I chopped my mushrooms (portabello & brown) and sauteed them in EVOO and onions, as well. Once they’d had a little while to cook, I chucked in some parsley, garlic and a little water, then let them simmer.

When the mushrooms were softer, I added a little flour (buckwheat, rice, etc) and a bit more water to make a roux. I let it cook a little longer to thicken, then served it over rice with the veg. It was awesome!