Buckwheat breakie congee smash: hot or cold salad
Ingredients: 2 cups whole buckwheat 3 cups chicken or beef bone broth 1/4 cup dried shitaie mushrooms 1/4 cup dried mistake mushrooms 1 very large onion 4 cloves garlic 1 red chilli pepper 1-2 tablespoons fresh thyme leaves 1 tsp ginger powder 3-4 teaspoons pink Himalayan fine salt 2 cups chopped spinach 1/2 cup chopped parsley Big knob of butter Optional: Add 1 cup grated cheese (mozzarella/Cheddar or a combination) Method: 1. Place dried mushrooms in instant pot. Pour over 1/2 cup warm water and leave to soak for 30 minutes. 2. Add other ingredients, apart from spinach, and stir. 3. Put on lid and set on pressure cooking, high, for 5 minutes. Let steam release naturally. 4. Add chopped spinach, parsley and butter and stir. 5. If using cheese add now and stir before serving.