Broccoli and Parsley Buckwheat
| Prep Time: 25 min | Serves: 3 |
| Cooking Time: 40 min | Yield: 1 serve |
Adapted from the book "Vegetariana", by Nava Atlas
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 1 cup Broccoli Florets
- 2 tbsp Onions
- 1 Celery Medium Stalk (7.5 - 8")
- 3 tbsp Parsley, Raw Fresh
- 70 g Raw Buckwheat Groats
- 75 g Grated Mozarella
- 1/3 cup Milk
- 1/2 tsp Thyme, Dried
- 1/2 tsp Oregano, Dried
- 1/8 tsp Salt*
- 1/4 tsp Ground Black Pepper
- 1 tsp Wheat Germ
- 1 tsp Sesame Seed
Directions
Chop all the vegetables (including broccoli) and cook the buckwheat.
Preheat the oven to 375ºF/190ºC.
Heat the oil in a large skillet. Add the broccoli, onion, and celery. Saute over moderate heat until all are tender and the onion is just beginning to brown. Add the parsley and saute just until slightly wilted.
In a mixing bowl, combine the cooked buckwheat with the vegetable mixture and all the remaining ingredients except the wheat germ and sesame seeds. Mix thoroughly and pour into an oiled large shallow baking dish. Pat the mixture in smoothly and sprinkle the wheat germ and sesame seeds on top. Bake for 35 to 40 minutes, or until the top is golden brown.