This is nice when served with a simple fresh tomato sauce. Click here for sauce recipe.
Ingredients:
1 cup buckwheat, cooked in 3 cups water with ¼ teaspoon sea salt for 45 minutes, covered.
1-2 tablespoons coconut oil
1 medium onion, chopped
4 cloves garlic, minced
4 stalks celery, diced
1 sweet red pepper, seeds removed and diced
1 tablespoon (or to taste) chili powder blend
sea salt and freshly ground pepper to taste
2 ears fresh corn, cut off the cob
2 cups fresh cabbage or kale, chopped
1 can water chestnuts, chopped (optional, gives a nice crunch)
1 bunch scallions, chopped fine
Directions:
1. Preheat oven to 400 degrees and melt oil in a large skillet over medium heat.
2. Saute onions, garlic, celery, and red pepper until soft, about 7-10 minutes.
3. Add the chili powder blend, sea salt, and pepper.
4. Add the corn, greens, water chestnuts, if using, and sauté until soft, about 5-7 minutes.
5. Add the cooked buckwheat and sauté all together until well combined. Taste and adjust seasoning.
6. Fold in the scallions then pour mixture into an oiled loaf pan or casserole pan.
7. Bake at 400 degrees for 45-60 minutes.
Serves 4-6
Variations
1. Instead of pouring the mixture into a pan, scoop out the seeds and membranes of 4 red pepper shells then fold the mixture into them and bake on a baking sheet at 350 degrees for 30 minutes or until the peppers are tender, but not falling apart.
2. Or, fold the mixture into steamed cabbage leaves, wrap the leaves in a roll and bake at 350 degrees for 30 minutes.