Buckwheat, Mushroom, Pecan & Cranberry Stuffing

Wash and rinse the buckwheat in cold water (same as with quinoa). In a stock pot, bring 2 cups of water to a roaring boil. Add the buckwheat and 1 tbsp of extra virgin olive oil. Cover with a lid, reduce the heat, and allow to simmer for approximately 20-25 minutes. Remove from the heat and let it fluff as it cools. In a separate sauce pan, bring to medium-high heat and add 2 tbsp of extra virgin olive oil. Add the leeks, shallots, and mushrooms. Season with sea salt, pepper, and sage. After 5-10 minutes, when they start to soften, add the cranberries, 1-2 tbsp of tamari sauce, and the minced garlic. Cook for another 3-5 minutes on low heat, stirring to prevent sticking. Throw the sautéed mushrooms, shallots, cranberries, and leeks mix over the cooled buckwheat and toss around to combine. Top with rosemary and chopped roasted pecans. (Bonus: use candied pecans!)