Buckwheat Pilaf
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) ⓘ
Instructions
- 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 saute 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 & Diet Analysis (per serving)
528
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).