No, this is not really a pie, because there is no real dough made out of flour. Nevertheless, the dish is baked in a casserole and can be cut up into squares, so why not imagine you´re making a fancy “savoury pie”? 😉 Sometimes it´s important how we present our food and also how we think of it ourselves.
This recipe is again from my favourite cookbook by Czech macro author, Dagmar Lužná.
All you need to do to make this lightning-fast “pie” is to bring two parts of water to boil, adding a pinch of salt, and then to add one part of cracked buckwheat. I make my own by grinding buckwheat groats very coarsely on my hand mill, but at least here the cracked buckwheat (“lámanka”) is sold in health food shops. Once the buckwheat is mixed with water, turn the flame off and let it soak up all the liquid, which should take five to ten minutes. Meanwhile sautee one large coarsely chopped onion in a pan with about 5 tablespoons of sesame oil, until the onion turns golden. Add 150 g of sauerkraut, cover with a lid and let simmer for 15 minutes, you might need to add some water as well. Stir the cooked sauerkraut into the buckwheat, season with salt and caraway seeds, and transfer to a greased casserole dish. Smooth out the surface with your hand and bake for about 10 minutes in a pre-heated oven, until golden. When done, cut up into squares and serve for example with fresh parsley leaves and small cubes of smoked tofu roasted on a dry pan.
Macrobiotic magic in the kitchen 