Mustard buckwheat side dish

Ingredients

• 170 g Buckwheat groats, dry
• 300 ml Homemade chicken stock
• 1 tbsp Olive oil
• 1/2 tsp Cumin, ground
• 1/2 tsp Mustard seeds, ground

Method

1. Heat oil in large skillet over medium-high heat; add buckwheat, cumin, and mustard seeds.
2. Cook for 4-5 minutes; stirring. Pour in the stock then bring to a gentle boil; reduce heat to low then simmer for 15 minutes or less, checking from time to time if it's almost cooked.
3. Cover and set aside for 2 minutes.