Buckwheat is an underrated and powerhouse grain. It’s full of nutrients, fiber, and minerals, making it a great ingredient for healthy meals. One of the most delicious ways to enjoy is by making a recipe for buckwheat-stuffed onions. The combination of , sweet, and nutty flavors is off the charts, and it’s an impressive dish to serve at any dinner party or holiday gathering.

Ingredients:

6 medium red onions
1 cup uncooked buckwheat groats
2 cups vegetable broth
2 tbsp extra-virgin olive oil
1 tsp dried thyme
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 cup chopped walnuts
1/2 cup dried cranberries
1/2 cup crumbled feta cheese

Instructions:

1. Preheat the oven to 375°F. Cut off the top of each onion and peel off the skin. Cut a small slice off the bottom of each onion so they can stand upright in a baking dish. Scoop out the insides of the onion, creating a hollow space for the filling. Reserve the scooped-out onion for later use.

2. Rinse the buckwheat groats in a fine-mesh strainer and transfer them to a medium saucepan. Add the vegetable broth, cover, and bring to a boil. Reduce the heat to low and simmer for about 12-15 minutes, until the buckwheat is soft and fluffy. Remove from heat and let cool.

3. Finely chop the reserved scooped-out onion. In a skillet, heat the olive oil over medium heat. Add the chopped onion, thyme, smoked paprika, salt, and pepper. Cook for about 5 minutes, until the onion is translucent and fragrant. Add the chopped walnuts and cranberries and cook for 2-3 more minutes.

4. In a large mixing bowl, combine the cooked buckwheat and the walnut-cranberry mixture. Mix well and taste for seasoning.

5. Stuff each onion with the buckwheat-walnut mixture. Top each onion with crumbled feta cheese.

6. Place the stuffed onions in a baking dish and cover with foil. Bake for 45-50 minutes, until the onions are tender and the filling is hot and bubbly. Remove the foil and bake for an additional 5-10 minutes, until the cheese is golden brown.

7. Serve the stuffed onions hot, garnished with fresh herbs if desired.

This recipe for buckwheat-stuffed onions is perfect for a cozy winter dinner at home or a festive holiday dinner party. The rich flavors and textures of the filling are balanced perfectly with the sweetness of the roasted onions. Plus, it’s a great way to incorporate more wholesome grains and plant-based proteins into your diet. Trust us, once you’ve tried this recipe, you’ll want to make it again and again.

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