2 cups LifeField Buckwheat Groats
4 cups water
salt and pepper to taste
1/4 pound sun-dried cranberries
2 cups water
3 or 4 bunch green onions or scallions sliced
1/4 pound pecans

Fresh Herbs:
a small bunch of fresh tarragon
1/2 bunch parsley

1/2 cup balsamic vinegar
1/2 cup olive oil
2 tablespoon ground cinnamon
2 tablespoon granulated sugar

Method:

1. Boil 4 cups of water. Season with salt and pepper. Stir in LifeField Buckwheat, reduce heat, gently stir, cover and simmer 15 minutes.*
2. Run cool water over it and drain. Set aside until cool.
3. Boil 2 cups more of water. Add cranberries and heat for 8 — 10 minutes. Stir gently.
4. Run cool water over them and drain. Set aside until cool.
5. Incorporate cranberries with buckwheat, green onions or scallions, pecans and fresh herbs. Add balsamic vinegar. Add olive oil slowly while tossing salad — add and toss.
6. Salt and pepper to taste, add cinnamon and sugar.
7. Refrigerate one hour. Serve on platter as salad with grilled chicken, turkey or ham.

*For al dente buckwheat cook 8- 10 minutes. As buckwheat cracks remove from heat

Credit: Karlton D. Harris, Executive Chef C.E.C.
Society of Illustrators, New York City
Cornbread & Caviar Restaurant Owner/Executive Chef
590 Sunrise Highway, Baldwin, N.Y.

Makes 6 hearty servings