Step 1

Heat the oil in a small pot over medium heat. Add the buckwheat and stir to coat. If your buckwheat was pre-roasted, toast it for about a minute; if it was not, toast until it’s slightly darker in color and smells nutty, about 4 minutes.

Step 2

Add the salt. Hover a lid over the pot and carefully add the boiling water (it may sputter). Reduce the heat to low, cover the pot tightly with the lid, and cook until all the water is absorbed, 15 to 20 minutes (do not stir during cooking). Then turn the heat off and let the pot stand covered for 10 minutes more (still not stirring).

Step 3

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.

Step 4

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.

Step 5

Taste and adjust the seasonings if needed. Serve the buckwheat topped with the mushrooms and dill.