Remember back in January when I said my goal for this year was to eat more whole grains? Oh, you do? Well darn, I was hoping you forgot.
Just kidding! I love whole grains, even if I haven't exactly kept my promise to post lots of recipes that use them. But a few weeks ago, we went to Southern Season in Chapel Hill and I decided to get some freaky weird whole grains to cook with. Like groats!
Yes, groats! It sounds like Medieval prison food, right? But this is the year of trying new things! So I bought myself some groats. There are many kinds of groats--it's a generic term for any hulled grain. Mine happened to be buckwheat groats, but oat groats are pretty common too. Not knowing what to do with them, I figured using them in a stew would be a safe bet. I found that the taste and texture was very similar to barley. Groats are high in protein and fiber, so they make a good addition to any vegetarian meal.
I had settled on making a stew, but then I had to decide what else to put in it. I had a big batch of my kitchen scrap mushroom stock in the freezer, so I figured I'd use that as a base, and leeks seemed appropriate since it's spring and all. And then I was at Whole Foods and spotted these:
Maitake mushrooms! I so rarely see them at the grocery store and there was only one package left, so I snatched them up for my stew. This decision had absolutely everything nothing to do with the fact that the package looks like this:
Since there was only one package of maitakes, I added a blend of other wild mushrooms too. If you want to bulk this up with even more veggies, kale, asparagus or fresh peas would be a nice addition. And if you can't find groats at your local grocery store, any whole grain will do; just adjust the cooking time accordingly or, if the grain needs more than 20 minutes to soften, cook the grain first and stir it into the stew before serving.
Ingredients
- 2 tbsp. olive oil
- 3 leeks white and pale green part only, halved lengthwise and thinly sliced
- 1 small carrot diced
- 1 lb. assorted wild mushrooms sliced
- ½ c. white wine
- 1 tsp. dried thyme
- 1 tsp. dried sage
- 1 c. buckwheat groats
- 5 c. mushroom stock
- salt + pepper to taste
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add leeks and carrot. Cook 7-8 minutes, or until softened and beginning to turn golden brown.
- Stir in mushrooms. Cook until juices are released, 3-5 minutes.
- Add wine, thyme, and sage. Cook 2-3 minutes more, or until liquid has almost evaporated.
- Add mushroom stock and groats. Bring to a boil, then reduce heat to low. Partially cover and cook 15 minutes, or until groats are tender.
Averie @ Averie Cooks says
I've been eating mushrooms like crazy the past few months. This is RIGHT up my alley!
Anele @ Success Along the Weigh says
I'm gonna have to get me some groats. I need to experiment with new to me grains. That package was ALMOST enough to get me to eat mushrooms! Almost.
Liz @ A Nut in a Nutshell says
I'm been feeling under the weather for over a week now, so a hearty bowl of soup like this sounds so wonderful to me right now!
Kiersten says
Oh no! I hope you feel better soon. I think it's the change in seasons--that always seems to bring on the illnesses, doesn't it?
Jackie @ Domestic Fits says
Gorgeous! I love wild mushrooms so much. There is a guy at the Hollywood farmers market that sells an incredible assortment of wild mushrooms, some I've never heard of before. He charges crazy amounts and even though I always say that I won't buy them, I always do. This is perfect for the next time I breakdown and buy those!
Kiersten says
We have a huge farmers market here and not a single mushroom vendor. Sigh. I've been finding some exotic ones at the store lately though and YES some of them are insanely expensive.
Daniela @ food recipes HQ says
I cooked buckwheat just once. This stew with mushrooms must be tastier than my soup!
Katherine says
Awww, I miss Southern Season! What a gem! <3
Laura (Tutti Dolci) says
I love mushrooms, this stew looks so tasty!
Cathryn says
Aha...dinner tomorrow. Thanks! Are buckwheat groats the same as kasha? I have some kasha in my pantry but my one attempt to cook them was a bit shocking, so I may try kasha instead. And I'm a sucker for Japanese packaging as well!
Kiersten says
I had to Google it (because I've never had kasha!) and it looks like it. Per Wikipedia: "Kasha is a cereal commonly eaten in Eastern Europe. In English, kasha generally refers to buckwheat groats, but in Slavic Europe, it refers to porridge in general and can be made from buckwheat or any cereal wheat, barley, oats, millet and rye." So if you don't like kasha, you might want to use another grain in her instead. 🙂
Cathryn says
Yeah...I'm going to try farro instead!!!
BusyWorkingMama says
Groats?! That does sound like medieval prison food 🙂
Hannah @ CleanEatingVeggieGirl says
I am so excited about this recipe!! I am a new convert and lover of mushrooms, so I am obsessed with cooking with them. I have never cooked with leeks before, though, so that will be a new one for me! 🙂
Marta @ What should I eat for breakfast today says
I love soups that contain mushrooms, it gives such a lovely taste.
[email protected]'s Recipes says
I like veggie stews, but never thought of adding buckwheat groats in them. A brilliant idea, Kiersten.
Kelly @ Texas Type A Mom says
Where do you find these? While the name doesn't exactly sound appetizing, the soup looks delicious and I'd be willing to try groats. (While reading this I thought you were going to say April Fool's on the name of the groats!)
Kiersten says
I bet they have them in the bulk section at Whole Foods!
Melissa says
Wow! That looks delicious. I only wish that my boyfriend was as much of a mushroom fiend as I am. (Not to say that I wouldn't make this stew anyway.)
Also, thanks for posting a recipe featuring buckwheat groats. I find that they tend to be one of the whole grains that doesn't get as much love in the online foodie community or from cookbooks for that matter, so it's always a pleasure to find a new recipe featuring them.
Kiersten says
I think it's a marketing thing. Groats need a better name!
Oh, and I love Soyummi pudding. I buy the chocolate one all the time. It reminds me of chocolate mousse!
Melissa says
Hehehe...from now on we shall call them buckwheat thingys. That'll bring on the crowds. 😉
Yay! So glad that you love Soyummi pudding. The Tapioca and Lime are my fave flavors, but I can definitely see the appeal of our Dark Chocolate flavor. Thanks for letting me know. 🙂
Kiersten says
Ooh, I don't think I've seen the Lime before! Yum. 🙂
Georgia @ The Comfort of Cooking says
Though the weather's turned toasty here in Austin, I can definitely see myself making this hearty, comforting stew. It looks delicious!
Alissa N says
I totally buy things based on the pretty packaging. I am a sucker for that stuff, and the exact kind of person marketers love. I have never tried grouts, I actually had only heard of them when referring to whole oats. These buckwheat ones look cute, and this whole dish cooks up much quicker than I would have expected!! I am pretty psyched to try buckwheat groats now, I am always looking for grains and things that take under 20 minutes to cook!!
Kiersten says
Oh my gosh, me too! If there's a cute character on it, I'm there. Perhaps this explains my Sanrio habit.
Natalie @ Once Upon a Cutting Board says
I always stick to quinoa because it's easy and I know I like it, but there are definitely cases where a heartier grain is necessary, especially in stews! This is a great transition dish for winter to spring time!
[email protected], pleasure, and health says
I am so looking forward to see more recipes using whole grains because thats one of my goal for this year. Groats sounds such a funny name for whole grains - loved the addition of mushroom!
Kiersten says
Yeah, I wanted to do one a month, but I totally failed at that! So far I've done wheatberries and groats. And quinoa if you count that as a grain, even if it technically isn't. 😉
a farmer in the dell says
leeks and mushrooms are best friends in my kitchen 🙂 this soup sounds absolutely amazing!
McKel | Nutrition Stripped says
I'm a huge fan of mushrooms and leeks! This recipe looks amazing girl! 😉
ashley - baker by nature says
I've been on a mission for YEARS now trying to get my man to become a 'shroom lover! This stew will be my next attempt (although part of me hopes he doesn't eat it so I can it it ALL!!!).
Kiersten says
People who hate mushrooms REALLY seem to hate mushrooms, don't they? Good luck!
Brenda Williams says
This sounds so good! I love mushrooms so this stew would be a hit!
vegeTARAian says
Oh that looks wonderful, I can certainly see myself enjoying that on a cold night
Cassie | Bake Your Day says
This is fabulous, Kiersten! As much as I loved the last mushroom soup, I'm sure this one will be a big hit too!
Caitlin says
i LOVE LOVE LOVE mushrooms in soup. they make any soup a billion times better. totally digging this dish and i am putting it on my "must make asap" list. i never tried buckwheat groats, so i'm excited to check them out!
ps- i would have bought those mushrooms because of the package, too 😛 i can't resist a sassy mushroom.
Kiersten says
Sassy mushrooms are the best mushrooms! 😀