Buckwheat and Walnut Bake

This is a lovely accompaniment for a white fish, chicken, baked tofu or hearty stewed beans on a cold winter night.

  • 2 c Roasted Buckwheat (Kasha)*
  • 4 c Boiling Water
  • Oil or Ghee for sauteeing
  • 1 Large Leek, washed and sliced lengthwise, then thin half moons.
  • 1 tsp salt
  • 1⁄2 c Roasted Walnuts
  • Fresh Parsley to Serve.

Preheat oven to 165 C.  Saute the leek in 1-2 tsp oil/ghee with a pinch of salt until soft and fragrant ( a good 5-10 minutes; the longer the better).  Use a baking dish that can either be covered with its own lid or with foil, and that can fit at least 7 cups of cooked grains inside.  Coat the dish with a little oil/ghee to prevent the grains from sticking, then fill it with the cooked leek, roasted buckwheat, walnuts, water and salt.  Cover tightly and bake in the oven for roughly 20 minutes or until the grains are soft and cooked.  Garnish with parsley to serve.

Yield
Source

Thanks to Stephanie from Nourish for Life

Prep Time
30 minutes

Notes

Variations:
-Add mushrooms and other vegetables such as fennel, carrot or celeriac for a complete meal.
-For extra protein and heartiness, add cooked beans such as adzuki, lentils or chickpeas.

*Roast your own buckwheat either on the stovetop in a sauté pan, or on a baking tray in an oven heated to 160 C. Roast for roughly 10 minutes or until light brown in color and fragrant.

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