sketch of Bob above the Buckwheat vegetarian casserole recipe.


1 egg, beaten
1 1/2 c. coarse, whole, red buckwheat
2 c. chopped onion
1/2 lb. fresh mushrooms, sliced
3 T. butter
2 t. salt
3 c. boiling water

Stir the egg into the buckwheat in a skillet using a fork. Heat and stir til each grain is separate and dry (over medium heat, for about 5 minutes). Pour into a (2 quart) casserole dish. Saute onion and mushrooms with the butter in the same skillet for 3 minutes. Add the buckwheat and the boiling water; stir and cover. Bake 350° for 1 hour (the casserole should be fluffy and not mushy). Chicken broth may be used instead of water for better flavor. Serve as a side-dish to replace potatoes or let casserole cool slightly and stir in 1 1/2 c. shredded Swiss cheese. Form into buckwheat patties or cakes. Place in a well greased pan and bake 350° for an additional 45 minutes til very crisp and well browned. This can also be done with leftover mashed potatoes. Add potatoes with the cheese.

Buckwheat vegetarian casserole recipe from our November, 2000 Menu Minder publication.