1 cup buckwheat
3 tbsp oil
1 onion, chopped
1 pound (1/2 kg) mushrooms, sliced
½ cup yogurt
2 eggs
Salt and pepper
- Cook buckwheat by simmering 1 cup of grain in 2 cups of boiling water for about 15 minutes. Cool.
- Sauté onion in oil until golden, add mushrooms, and continue sautéing for 5-7 minutes. Cool.
- Mix buckwheat, mushroom, eggs, and yogurt. Season with salt and pepper to taste.
- Bake in a preheated oven at 350°F (175°C) until brown (approximately 25 minutes).