Sensational Buckwheat-Wheat Bake
Submitted by bapz
Nutty buckwheat groats and cracked wheat get tossed with sautéed vegetables, fresh tomatoes, and slivered almonds, then baked into a hearty vegetarian casserole seasoned with rosemary and chili.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
1 hrsThis is the kind of grain bake that converts people who claim they don’t like buckwheat.
Cooked buckwheat groats bring earthy, almost nutty flavor while cracked wheat (bulgur) adds tender chew. Everything gets mixed with sautéed onions, celery, peppers, and mushrooms that have been browned until caramelized, then tossed with fresh diced tomatoes and slivered almonds for crunch. Rosemary, chili powder, and poultry seasoning make it taste complex and layered, while the oven time melds everything into a cohesive casserole.
Serve it as a vegetarian main or hearty side dish that holds up next to roasted meats.
Cooking Tips
- Cook buckwheat groats separately before mixing with other ingredients
- Brown the vegetables well for deeper flavor in the final dish
- Use whole brown bulgur for better texture and nutrition
- Oil your baking dish lightly to prevent sticking during baking
Ingredients
Directions
Combine the buckwheat groats and cracked wheat in a bowl and set aside.
Sauté the onion, celery and green pepper in the oil until light brown, seasoning with the onion and garlic powder.
Add the mushrooms and brown.
Stir in the tomatoes and stir for 2 minutes.
Add the buckwheat mixture and mix well.
Add the remaining ingredients and mix well. Put into a lightly oiled baking dish and bake for 30 minutes in a preheated 350℉ (180℃). oven.
Comments
Do you cook the Buckwheat & Cracked wheat first? Recipe is not clear.