- 2 tbsp. butter (or olive oil)
- 3 shallots, peeled and minced
- 2 celery stalks, diced
- 1 carrot, diced
- 1 yellow pepper, seeded and diced
- 1/3 cup fresh maitake or shiitake mushrooms, chopped (can use *dried maitake)
- 1 tsp. thyme
- 1/2 tsp. sea salt
- 1 cup kasha (toasted buckwheat)
- 2 cups chicken stock (or water)
- Parsley
In a deep frying pan, saute shallots in butter for 2-3 minutes. Add celery, carrots, pepper and maitake mushrooms, plus a pinch or two of sea salt. Cover and cook 3-5 minutes. Add thyme, sea salt, kasha, and stock. Bring to a boil. Reduce heat to simmer, cover, and cook 12 minutes. Fluff with a fork and garnish with fresh parsley.
*If using dried maitakes, rehydrate the mushrooms in water before adding to the frying pan. And, you can use the mushroom soaking water in place of the chicken stock for the recipe.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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