Wild Rice and Buckwheat Loaf

(Compliments of Jesse Clark)

1/2 cup whole buckwheat                               
2 med. onions, finely chopped
1/2 cup raw brown rice                                  
1 cup chopped celery
1/2 cup raw wild rice                          
1Tbsp tamari
1 quart water                                      
1/4 cup chopped parsley
2 tbsp veg oil                                                  
2 tsp. ground cumin

1. Put buckwheat, rice and wild rice in a pot. add 1 qt. water,
bring to boil, cover and simmer until tender (about 40 min). add more
water as necessary

2. preheat oven to 350

3. heat oil in skillet and saute onion and celery til tender, add to
cooked grains and remaining ingredients. turn into 2 oiled loaf pans and bake for one hour