Buckwheat Pilaf (dressing or stuffing)

Buckwheat Pilaf

Buckwheat is not a “wheat” at all or even a grain.  It is a fruit seed related to rhubarb and sorrel.  It is a suitable choice for a gluten free dish and a terrific alternative to rice or other grain.  Buckwheat is very nutritious and has been shown to be beneficial in heart health and also in controlling blood glucose, making it a good choice for diabetes, pre diabetes and for everyone as part of a healthy diet. Buckwheat is a good source of fiber and is a plant based source of high quality protein.

My Mom introduced us to buckwheat which she used in Poland where it is much more common than in North America.  To this day, Thanksgiving or Christmas dinner doesn’t seem the same to me without her delicious buckwheat stuffing!  Whether you call it dressing, stuffing or simply a pilaf, this dish is a wonderful addition to a special occasion dinner or any meal where you would typically have a grain based dish. It is also vegan and gluten free. It can be made a day or two ahead, kept refrigerated and heat when needed.

Buckwheat Dressing with Chestnuts

1 cup buckwheat
2 cups mushroom broth
1 tbsp olive oil
1 small onion, finely diced
2 ribs celery, finely diced
1 clove garlic, minced
100 grams chestnuts, chopped
1 tsp dried sage
1/2 tsp dried thyme
1/2 tsp dried marjoram
salt and pepper to taste
fresh sage leaves for garnish
1/4 cup dried cranberries

Pick over buckwheat and remove any small stones, wash and drain.  Put mushroom broth and washed buckwheat in a medium saucepan and cook on medium until most of the water is absorbed.  Turn element off, cover and let sit covered until all the water is absorbed, about 20 minutes.

Meanwhile, in a medium saucepan, heat olive oil and add onion, garlic and celery.  Cook briefly until translucent.  Add spices, chopped chestnuts, cooked buckwheat and dried cranberries. Add salt and pepper to taste.  Garnish with fresh sage.