Ukrainian-Inspired Buckwheat Kasha with Creamy Mushrooms

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1. 1Step 1: In a medium pot, bring 2 cups of water to a boil.
2. 2Step 2: Place the buckwheat in a mesh strainer and rinse well under running water.
3. 3Step 3: Add the buckwheat to the boiling water along with 1/2 teaspoon of salt. Cover with a lid and simmer gently, without stirring, until all the water is absorbed, about 20 minutes. Then turn off the heat and let the pot stand covered, still without stirring, for another 10 minutes.
4. 4Step 4: Meanwhile, make the sauce. Heat the oil in a large skillet over medium heat. Add the mushrooms, onions, salt, and pepper. Cook, stirring occasionally, until the vegetables are golden brown, 12 to 15 minutes.
5. 5Step 5: Stir the flour into the vegetables and cook for 30 seconds. Then add the broth and milk. Bring to a simmer and cook until the sauce thickens, 3 to 5 minutes.
6. 6Step 6: Taste and adjust the seasonings if needed. Serve the buckwheat topped with the sauce and dill.