We had this Buckwheat Vegetable Casserole for dinner tonight with a marinated kale salad. I can’t wait to get the garden going, but until then I have been buying lots of fresh herbs. Sunflower market has the best prices that I have found for fresh herbs.
1 cup buckwheat groats (soaked for at least 8 hours)
2 red potatoes diced
2 carrots (I used a bag of matchstick carrots, could dice small too)
1 Kabocha or Acorn Squash peeled, seeded and diced
1 Tbsp coconut oil or ghee
1 Tbsp fresh thyme
1 tsp herbamare
1/2 tsp pepper
1 1/4 cups boiling water
Preheat oven to 350ºF. Oil a 2-quart casserole dish with coconut oil. Optional but tastes really good, toast buckwheat in dry skillet until golden. Pour into casserole dish. Saute’ potatoes and carrots for 5 minutes. Pour vegetables into casserole dish. Sprinkle herbamare and pepper over vegetables. Pour boiling water into dish. Cover and bake 30 minutes or until water is absorbed and potatoes and squash are tender. Fluff with fork. You can sprinkle more thyme or parsley over top. We mixed it in with the marinated kale, may cook some kale in with everything next time.