1 tablespoon olive oil

1/2 cup whole, roasted buckwheat kernels

1/4 cup finely chopped onion

2/3 cup slivered carrots, about 2 inches long

1 cup vegetable broth

2 1/2 cups shredded napa cabbage

2 green onions, including 3 inches of green tops, thinly-sliced on a diagonal

salt and freshly ground black pepper to taste

 

In a medium saucepan over medium-low heat, warm oil. Add buckwheat and cook for 3 minutes, stirring frequently, to lightly toast the kernels. Add the chopped onion and slivered carrots and cook an additional 2 minutes, stirring frequently. Meanwhile, heat broth in a small saucepan to simmer. Add 1/2 cup to the buckwheat mixture. Stir, then cook 4 to 5 minutes, stirring occasionally, or until the liquid has been absorbed. Add the cabbage and remaining 1/2 cup of broth. Cook, stirring frequently, for an additional 5 minutes, or until the liquid is absorbed. Stir in green onions, taste and season with salt and pepper as desired.

 

Note: We add a small can of drained mushrooms. Sometimes we increase the liquid to 1 can of chicken broth and use more buckwheat kernels and more cabbage. We like to top this dish off with a liquid hot pepper sauce like Red Hot.