1 cup toasted buckwheat groats
3 tablespoons white or hulled sesame seeds
1/2 teaspoon sea salt
1/2 cup dried shiitakes or other mushroom variety
2 tablespoons toasted sesame oil
In a stainless-steel pot over medium heat, combine the buckwheat groats and sesame seeds. Dry-toast, stirring frequently, for 2 to 3 minutes or until seeds begin to pop and buckwheat becomes very aromatic; watch carefully because seeds can burn quickly.
Remove pot from heat and slowly add 2 1/2 cups boiling water and the salt (pot will sputter, so use caution). Place pot back over low heat and add the dried mushrooms; cover and cook for 20 minutes.
Turn off heat and allow to stand, covered, for 10 more minutes. Fluff buckwheat with a fork, drizzle with the sesame oil and serve.
Makes 4 servings.
— Recipe from "The Cleanse Companion Cookbook," by Dr. Bonnie Nedrow and chef Jeff Hauptman.