Buckwheat is actually a dried berry not a grain as such, and it is packed with minerals, vitamins and amino acids, cook the hulled groats like rice, by sauteing in hot oil and then top with boiling water, and simmer until all water is absorbed...fluff with a fork when cooked.
This is a fabulous Casserole and perfect for cold wet winter months, we, in Los Angeles are having our first El Nino storm of the season.
This serves 4-6 and is easy to freeze
preheat oven 350f middle shelf
a well oiled oven proof 1 1/2 qt casserole dish
4 cups peeled and thinly sliced potatoes
1 cup cooked buckwheat
3 medium onions thinkly sliced
1 chopped red bell pepper
2 cups washed and chopped spinach
1tsp sea salt
ground black pepper to taste
1 tsp dried herbs of choice ( thyme, rosemary, oregano, basil)
1 cup shelled peanuts
2 tbsp peanut butter
2 cups vegetable stock or water
Chili powder or hot sauce to taste (optional)
Layer half the potatoes over the base and sides of the casserole dish.
Top this with the cooked buckwheat, onions, spinach, pepper, herbs and season with salt and pepper.
Cover with the remaining sliced potatoes.
In a blender mix the peanuts, peanut butter and stock, until well blended.
Pour this over the casserole and cover tightly either with a lid or foil.
Place on a lined cookie sheet and bake 45 mins.
you may have to add more stock, depending on the vegetables.
Remove cover and cook a further 15 mins to brown the top.
Remove from oven and wait 15 mins before serving to allow the contents to settle.
Variations: use any seasonal vegetables..and in place of peanuts use almonds and almond butter
