Buckwheat Pilaf

Submitted by Dancer

"This is a meal on its own or a nice side dish. You decide."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 2

ingredients

• 1 cup buckwheat groats, roasted (kasha)
• 1 3⁄4 cups filtered water or 1 3/4 cups vegetable stock
• 3 tablespoons toasted sesame oil
• 1 tablespoon garlic, minced
• 1 leaf lime, sliced very thin
• 1 cup red bell pepper, diced
• 3 tablespoons green onions, diced
• 3⁄4 cup carrot, grated
• 2 tablespoons soy sauce (to taste)
• 1 tablespoon cilantro, minced
• 1⁄2 teaspoon crushed red pepper flakes (to taste)

directions

1. Place water or stock in a 3 quart pot and bring to a boil on high heat.
2. Add buckwheat, cover, reduce heat to simmer and cook until kasha is tender and liquid is absorbed, approximately 15 minutes.
3. Gently fluff with a fork and place in a large mixing bowl.
4. While buckwheat is cooking, place 1 tablespoon of sesame oil in a medium size sauté pan on medium high heat.
5. Add garlic, lime leaf and red bell pepper, cook for 8 minutes, stirring frequently, adding small amounts of water as necessary to prevent sticking.
6. Add to bowl with remaining ingredients and mix well.

7. Variation:

8. Add a handful of rinsed and chopped kale and 1/2 cup of cubed tofu while cooking buckwheat.

Reviews

[Maureen S.]

A fantastic substitute for rice pilaf. Served with fish curry