This dish, concocted by DILFy Howard Wallen, really plays off the strong flavor of the buckwheat by bringing some sourness and spiciness to the mix. The walnuts also give it a crunch. I think you’ll like it.

Ingredients

1/2 cup walnuts
3/4 cup spring water
1/2 cup buckwheat
2 cups diced peeled russet potatoes,
or cauliflower pieces
2 tablespoons sesame oil
1 1/4 cups finely diced onions
1 cup halved mushrooms
1/4 cup chopped sauerkraut
6 cloves garlic, minced
2 teaspoons dried thyme leaves
2 teaspoons chili powder
1/4 teaspoon sea salt
1/4 cup finely chopped fresh parsley

Instructions

Preheat the oven to 350°F.
2. Roast the walnuts on a baking sheet for 20 minutes, or until lightly browned. Remove thewalnuts to a plate and let cool. Chop the walnuts coarsely and set aside.
3. Meanwhile, in a 1-quart saucepan, combine the water and buckwheat, bring to a low boil,and cover. Remove from the heat and let the buckwheat sit to absorb the water.
4. In a steamer, steam the potatoes for 15 minutes (cauliflower for 10), or until soft, then set aside to cool.
5. In a medium skillet, heat the oil and saute the onions, mushrooms, sauerkraut, garlic, thyme, chili powder, and salt for about 5 minutes, or until the onions are translucent. Add thepotatoes, buckwheat, nuts, and parsley, and mix well. Heat everything together, then removefrom the heat and serve immediately.


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