1.Heat half of the butter in medium saucepan; cook onion, stirring, until onion softens. Add buckwheat and stock; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Uncover; simmer, about 5 minutes or until liquid is absorbed and grains are tender.
2.Meanwhile, heat remaining butter and oil in large frying pan; cook mushrooms and garlic, stirring, about 10 minutes or until mushrooms are tender and juices evaporate. Combine buckwheat mixture with mushroom mixture in large bowl; stir in chives.
This recipe is inspired by the Russian passion for kasha, cooked grains such as buckwheat, millet or oats. Buckwheat kernels or groats are available from health-food stores.Note