Makes 3 to 4 servings or 5½ cups

Thanks to Danuta Nguyen of Cracov, Poland, and author of the article “Stay Safe with Buckwheat,” and to chef Sachi Kato whose recipe inspired me to cook this delicious whole grain dish. Both appeared in the Winter 2021 issue of Amberwaves & Macrobiotic Path, Buckwheat doesn’t require pre-soaking. Sesame salt is a great table seasoning for whole grains. It’s high in flavor and nutrition and low in sodium.

Roasted Buckwheat Pilaf:

1 tablespoon high-heat olive oil blend (equal parts EVOO and safflower or walnut oil)
1 onion, diced
1 cup shiitake mushrooms, stems discarded, caps diced
2 ribs celery, sliced lengthwise, then crosswise
½ teaspoon unrefined sea salt
2 cups vegetable broth (2 cups water mixed with 2 teaspoons bouillon)
1 cup roasted buckwheat kasha
1/2 cup parsley, minced

 Sesame Salt:

1 cup brown/whole sesame seeds
1 teaspoon unrefined sea salt

1. Heat oil in a large skillet. Add onion, mushrooms, celery and salt, and sauté briefly.

2. Add broth to pot with buckwheat. Bring to boil. Cover pot and lower flame to simmer until broth is absorbed, about 30 minutes.

3. To prepare sesame topping, spread seeds on baking sheet and bake at 300° until tasty, about 20 minutes. In a food processor, grind with salt until 2/3 seeds are pulverized. Store in refrigerator.

4. Sprinkle parsley into hot pilaf.

5. To serve in a shape, rinse out a ½- or 1-cup measuring cup, fill with pilaf, and tap out onto serving plate. Top with a teaspoon of sesame salt to serve.