Lazy Buckwheat Casserole

A spinoff of traditional Ukrainian cabbage rolls (buckwheat rolled in cabbage leaves), this shortcut recipe still has its original flavour.

2 cups (500 mL) water
1 cup (250 mL) roasted buckwheat (kasha)
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper

1/4 cup (50 mL) butter
1 large onion, chopped
1/2 tsp (2 mL) dried thyme

1 cup (250 mL) sauerkraut, rinsed and drained
1/4 cup (50 mL) chicken stock
1/2 cup (125 mL) sour cream

In saucepan, bring buckwheat, 2 cups (500 mL) water, salt and pepper to boil. Reduce heat to low; cover and simmer for about 30 minutes or until water is absorbed. Set aside.

Meanwhile, in skillet, melt butter over medium-low heat; cook onion and thyme, covered and stirring occasionally, for about 10 minutes or until onion is softened. Mix into buckwheat.

Place half of the sauerkraut in bottom of 6-cup (1.5 L) casserole; spoon buckwheat mixture over top. Cover with remaining sauerkraut. Drizzle with chicken stock. Bake in 300°F (150°C) oven for about 30 minutes or until heated through, Serve with sour cream.