Wheat free, gluten free, and super-yummy!
1 cup toasted dry buckwheat groats
2 cups vegetable broth
2 Tbsp. oil
1/2 large onion, chopped
3 stalks celery, thinly sliced or diced
2 cloves garlic, minced
1 cup coarsely chopped chanterelles or other mushrooms
1/2 cup coarsely chopped pecans, lightly toasted
1-2 tsp. poultry seasoning (or equivalent blend of sage, thyme, rosemary, and marjoram)
salt & pepper to taste
Bring the broth to a boil. Reduce heat to low, add the buckwheat, and cover. Simmer very gently 10-15 minutes or until all liquid has been absorbed. Fluff with a fork.
Meanwhile, saute onion and celery over medium heat until translucent. Add garlic and mushrooms and continue to cook, stirring frequently, until mushrooms are limp. Add remaining ingredients along with the buckwheat and season to taste. Makes about 4 cups. Serve hot with a generous amount of cranberry sauce.