Quinoa Buckwheat Pilaf

Name: Quinoa Buckwheat Pilaf
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 1/2 cup quinoa (white or red); 1/2 cup buckwheat groats (raw, or choose pre-roasted to save a step); 2 cups boiling water; 1 tablespoon butter (or ghee or Earth Balance buttery spread); 1/2 teaspoon sea salt; 1/4 teaspoon ground black pepper; 1 shallot, diced (optional); 1 carrot, diced (optional); 1/2 cup frozen corn (optional); 1/2 cup frozen peas (optional)

(1)

Recipe by Jacob Galley

Quinoa and buckwheat together are delicious. This is a frequent dish at my house, and a great alternative to rice.

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READY IN: 40mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

cup quinoa (white or red)
¹⁄₂

cup buckwheat groats (raw, or choose pre-roasted to save a step)
2

cups boiling water
1

tablespoon butter (or ghee or Earth Balance buttery spread)
¹⁄₂

teaspoon sea salt
¹⁄₄

teaspoon ground black pepper
1

shallot, diced (optional)
1

carrot, diced (optional)
¹⁄₂

cup frozen corn (optional)
¹⁄₂

cup frozen peas (optional)

DIRECTIONS

Wash the quinoa. See recipe #16399 for complete instructions.
Toast the quinoa in a hot dry skillet until slightly browned. Set aside.
Likewise with the buckwheat. Put both in a pot with the boiling water, butter, shallot, and seasonings.
Keep on low heat for 15 minutes or until the liquid is absorbed.
Five minutes before the end, add vegetables if you wish.

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