Wild Rice and Buckwheat Loaf

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Wild Rice and Buckwheat Loaf

1/2 cup whole buckwheat groats (kasha)

1/2 cup raw brown rice

1/2 cup raw wild rice

1 quart water (or veg. broth)

2 tbsp veg oil

2 med. onions, finely chopped

1 cup chopped celery

1 1/2 tsp salt

1/4 cup chopped parsley

2 tsp. ground cumin

 

 

 

 

 

1. Put buckwheat, rice and wild rice in a kettle. add 1 qt. water,

bring to boil, cover and simmer until tender (about 40 min). add more

water as necessary

2. preheat oven to 350

3. heat oil in skillet and saute onion and celery til tender, add to

cooked grains and remaining ingredients. turn into an oiled 3 qt.

casserole and bake for one hour

 

Brian & Laura for rec.food.veg.cooking 1995/12/08

MC format by Chupa Babi: 11.17.05

 

ChupaNote: I found this rather bland. I'd add 1/2 teaspoon of red

pepper flakes (or more), 1 medium red bell pepper chopped, 1 teaspoon

dried ground coriander, 1 tablespoon of roasted garlic paste, upto 1

tablespoon of soy sauce, and a pinch of Saigon cinnamon.

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