Buckwheat Pilaf (dressing or stuffing)

Whether you call it dressing, stuffing or simply a pilaf, this buckwheat dish is a wonderful addition to a special occasion dinner or any meal where you would typically have a grain based dish. It is vegan and gluten free. It can be made a day or two ahead, kept refrigerated and heated when needed.

Buckwheat is not a “wheat” at all or even a grain.  It is a fruit seed related to rhubarb and sorrel.  It is an excellent choice for a naturally gluten free dish and a terrific alternative to rice or other grains.  Buckwheat is very nutritious and has been shown to be beneficial in heart health and also in controlling blood glucose, making it a good choice for diabetes, pre diabetes and for everyone as part of a healthy diet. It is a good source of fiber and is a plant based source of high quality protein.

My Mom introduced us to buckwheat which she used in Poland where it is much more common than in North America.  To this day, Thanksgiving or Christmas dinner doesn’t seem the same to me without her delicious buckwheat stuffing!
Buckwheat Dressing
Buckwheat Dressing
If you have left over bread it is easy to adjust this recipe to include it and perhaps makes it a true dressing.  Simply cut stale or dry bread into small cubes, add it to the dressing, adding an addition 1/2 cup of mushroom broth. Depending on how much bread you are adding you may want to add additional herbs.  Press into pan and bake for 30 minutes at 350 degrees.

Buckwheat Dressing or Stuffing

Course Side Dish
Cuisine Gluten Free, Holiday, Vegan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8


  • 1 Cup Buckwheat
  • 2 Cups Mushroom Broth
  • 1 Tbsp Olive oil
  • 1 Medium Onion, finely diced
  • 2 Ribs Celery, finely diced About 1 cup
  • 1 Clove Garlic, minced
  • 100 Grams Chestnuts, chopped
  • 1 Tsp Sage, dried
  • 1/2 Tsp Thyme, dried
  • 1/2 Tsp Marjoram, dried
  • 1/4 Tsp Salt Or more to taste
  • 1/8 Tsp Pepper Or more to taste
  • Fresh sage leaves For garnish
  • 1 Tsp Olive oil To fry sage leaves

Variation: Adding Bread

  • 1/2 Loaf Bread, 2-3 days old Gluten free if preferred
  • 1/2 Cup Mushroom broth


  1. Pick over buckwheat and remove any small stones.  Rinse and drain.  Add mushroom broth and buckwheat to a medium saucepan and cook on medium until most of the water is absorbed.  Turn off heat, cover and let sit covered until all the water is absorbed, about 20 minutes.  

    While buckwheat is cooking, heat olive oil in a medium saucepan.  Add onion, celery and garlic.  Cook a few minutes until vegetables are soft and getting some colour.  Add spices, chopped chestnuts, cooked buckwheat and dried cranberries.  Taste for seasoning and add more salt and pepper if needed.  

    Heat 1 tsp oil in small pan and quickly fry sage leaves.  Sprinkle on top.  

Variation: Adding Bread

  1. Preheat oven  to 350 degrees.  Cut bread into small cubes and add into mixture.  Pour extra broth in and mix well. Press into oven proof casserole dish or pan.  Bake for 30 minutes.