Wednesday, October 14, 2009

Buckwheat Stuffing

I was preparing for a cooking class all about seitan and gluten making when I decided I wanted to make stuffing for the Thanksgiving Gluten Roast. The roast dough is wrapped around the stuffing and it works wonderfully for a Thanksgiving dinner. I didn’t have any breadcrumbs though, so I looked around my pantry. I recently discovered Buckwheat Groats even though I knew of them for many years. Buckwheat is almost circular in shape, has a mild flavor, cooks up in a jiffy and is a super nutritious whole grain. The class participants demanded I include the recipe on my blog so here you go!

Basic Buckwheat Stuffing

1 cup Buckwheat Groats, dry
2 cups Vegetable Broth
2 Tb Earth Balance Margarine
3 stalks Celery, chopped
½ cup Onion, chopped
1 tsp Sage, rubbed
1 tsp Parsley
¼ tsp Black Pepper

Cook the buckwheat in the broth until absorbed, about 15 minutes. In a frying pan, melt the margarine and add the celery and onion and cook until soft. Add the cooked buckwheat groats to the celery/onion sauté and add the sage, parsley and pepper, stirring to combine. Serve by itself as a side, or in the recipe for the Thanksgiving Gluten Roast.

The seitan and gluten recipes will be posted next!

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