This recipe calls for buckwheat groats, which are the seeds of a plant that, despite having “wheat” in the name, is actually related to rhubarb and sorrel. When cooked, groats are chewy with a nutty and slightly bitter flavor. One cup uncooked groats yields 4 cups cooked. If you prefer to swap out the grain, try an equal amount of bulgur, farro, or wheat berries. *To make fried sage In a small saucepan heat 1/4 cup vegetable oil over medium-high. Fry a few fresh sage leaves at a time in the hot oil until crisp, 20 to 30 seconds per batch. Using a slotted spoon, transfer the leaves to a paper towel-lined plate to drain.
