Buckwheat Pilaf Food

BUCKWHEAT PILAF

Buckwheat Pilaf image

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

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)

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 Buckwheat Pilaf image

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

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)

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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