Buckwheat Pilaf Food
BUCKWHEAT PILAF
Make and share this Buckwheat Pilaf recipe from Food.com.
Provided by Dancer
Categories Grains
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 314.6, Fat 21.3, SaturatedFat 3.1, Sodium 1045.5, Carbohydrate 28.4, Fiber 5.5, Sugar 6.4, Protein 6.3
QUINOA BUCKWHEAT PILAF
Quinoa and buckwheat together are delicious. This is a frequent dish at my house, and a great alternative to rice.
Provided by Jacob Galley
Categories Grains
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 123.3, Fat 4.3, SaturatedFat 2, Cholesterol 7.6, Sodium 318.4, Carbohydrate 17.9, Fiber 2.1, Sugar 0.2, Protein 3.8
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