Buckwheat Pilaf Recipes
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
KASHA PILAF
"Kasha, a high-fiber, lysine-rich grain made from buckwheat groats, is common throughout Eastern Europe. It has a distinctive earthy flavor, so some people consider it an acquired taste, but many of us at Moosewood like it a lot. Like rice, kasha can be eaten plain alongside a juicy main dish such as beans or sautéed vegetables, but it has the advantage of being quick-cooking - a mere 15 minutes and it's ready.This savory pilaf can stand on its own as a side dish or serve as a first-class stuffing for tomatoes, bell peppers, or winter squash."
Provided by From Moosewood Restaurant Low-Fat Favorites by The Moosewood Collective
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- In a large skillet saute the onions, celery and garlic in the oil for about 10 minutes, until the onions are translucent.
- Add the kasha and saute for another minute to lightly toast it.
- Pour in the water, add the carrots, cover, and simmer for 5 minutes.
- Add the mushrooms, red wine, any sauce and dill. Cover and cook on low heat until the liquid is absorbed and the kasha and vegetables are tender, about 10 minutes.
- Add pepper to taste. Served garnished with dill or parsley sprigs and tomato wedges.
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- In a small or medium sauce pan, heat oil over medium heat, add onions and mushrooms. Cook, stirring frequently until onions are soft.
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- Add 4 1/4 cups cold water and season with 1 tsp cumin, 2 tsp salt and 1/4 tsp pepper or to taste. Bring to a boil then reduce heat to a low simmer, cover and cook 1 hour.
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