Best 2 Buckwheat Pilaf Recipes
Buckwheat pilaf is a delicious and versatile dish that can be enjoyed as a main course or side dish. It is made with buckwheat groats, which are a type of grain that is high in protein and fiber. Buckwheat pilaf is also a good source of vitamins and minerals, including iron, magnesium, and potassium. It is a relatively easy dish to make, and it can be prepared in a variety of ways. This article will provide you with a comprehensive guide to cooking buckwheat pilaf, including tips on how to select the best ingredients and how to adjust the recipe to your own taste preferences.
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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
Tips:
- To toast buckwheat groats, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for about 10 minutes, stirring once or twice, until they are fragrant and golden brown.
- Rinsing buckwheat groats before cooking is essential to remove any bitterness. Be sure to rinse them thoroughly in a fine-mesh sieve under cold running water for a few minutes, or until the water runs clear.
- Use a heavy-bottomed pot for cooking buckwheat pilaf. This will help to prevent the grains from sticking and burning.
- Be sure to measure the buckwheat groats and liquid accurately. The ratio of buckwheat groats to liquid is important for achieving the correct consistency.
- Cook the buckwheat pilaf over low heat. This will help to prevent the grains from overcooking and becoming mushy.
- Fluff the buckwheat pilaf with a fork before serving. This will help to separate the grains and make them light and fluffy.
Conclusion:
Buckwheat pilaf is a versatile and delicious dish that can be enjoyed as a main course or a side dish. It is a good source of fiber, protein, and essential minerals. With its nutty flavor and chewy texture, buckwheat pilaf is a great alternative to rice or quinoa. Whether you are looking for a healthy and satisfying meal or a flavorful addition to your next meal, buckwheat pilaf is a great choice.
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