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Buckwheat Pilaf
By Dancer^ on May 31, 2005
0 Reviews
- Prep Time: 15 mins
- Total Time: 35 mins
- Servings: 2
About This Recipe
"This is a meal on its own or a nice side dish. You decide."
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
- Place water or stock in a 3 quart pot and bring to a boil on high heat.
- Add buckwheat, cover, reduce heat to simmer and cook until kasha is tender and liquid is absorbed, approximately 15 minutes.
- Gently fluff with a fork and place in a large mixing bowl.
- While buckwheat is cooking, place 1 tablespoon of sesame oil in a medium size sauté pan on medium high heat.
- Add garlic, lime leaf and red bell pepper, cook for 8 minutes, stirring frequently, adding small amounts of water as necessary to prevent sticking.
- Add to bowl with remaining ingredients and mix well.
- Variation:.
- Add a handful of rinsed and chopped kale and 1/2 cup of cubed tofu while cooking buckwheat.
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Buckwheat Pilaf (cont.)
Private Note
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Nutrition Facts
Serving Size: 1 (310 g)
Servings Per Recipe: 2
- Amount Per Serving
- %
- Calories 314.5
- Calories from Fat 191
- 60%
- Amount Per Serving
- %
- Total Fat 21.3g
- 32%
- Saturated Fat 3.0g
- 15%
- Cholesterol 0.0mg
- 0%
- Sugars 6.4 g
- Sodium 1045.5mg
- 43%
- Total Carbohydrate 28.3g
- 9%
- Dietary Fiber 5.4g
- 21%
- Sugars 6.4 g
- 25%
- Protein 6.3g
- 12%
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