1 cup buckwheat groats, dry
2 cups vegetable broth
2 Tablespoon non dairy margarine
3 stalks celery, chopped
½ cup onion, chopped
1 teaspoon sage, rubbed
1 teaspoon parsley
¼ teaspoon sea salt
¼ teaspoon black pepper


  1. Cook the buckwheat in the broth until absorbed, about 15 minutes.
  2. In a frying pan, melt the margarine and add the celery and onion and cook until soft.
  3. Add the cooked buckwheat groats to the celery/onion sauté and add the sage, parsley and pepper, stirring to combine.


Recipe Courtesy of Chelsea Lincoln