Buckwheat Bake with Root Vegetables
Buckwheat, you may be surprised to learn, is not a wheat product. It is, therefore, suitable for those on gluten-free diets. Usually buckwheat is served for breakfast and is sweetened in some way, but here it complements a variety of vegetables in a savoury dish that is hearty and satisfying. If you have been a traditional "meat and potatoes" family, you'll find this is a great meal to help you make the transition to the Mediterranean style of eating.
Instructions
- Preheat the air fryer to 380°F. Lightly coat the inside of a 5-cup capacity casserole dish with olive oil cooking spray. (The shape of the casserole dish will depend upon the size of the air fryer, but it needs to be able to hold at least 5 cups.)
- In a large bowl, toss the potatoes, carrots, rutabaga, and celery with the paprika and ¼ cup olive oil.
- Pour the vegetable mixture into the prepared casserole dish and top with the rosemary sprigs. Place the casserole dish into the air fryer and bake for 15 minutes.
- While the vegetables are cooking, rinse and drain the buckwheat groats.
- In a medium saucepan over medium-high heat, combine the groats, vegetable broth, garlic, onion, and salt with the remaining 1 tablespoon olive oil. Bring the mixture to a boil, then reduce the heat to low, cover, and cook for 10 to 12 minutes.
- Remove the casserole dish from the air fryer. Remove the rosemary sprigs and discard. Pour the cooked buckwheat into the dish with the vegetables and stir to combine. Cover with aluminum foil and bake for an additional 15 minutes.
- Stir before serving.