Best 2 Buckwheat Pilaf Recipes
Buckwheat pilaf, a delectable and versatile dish, tantalizes taste buds with its nutty flavor and fluffy texture. Originating from the kitchens of Central Asia, this pilaf showcases buckwheat's unique qualities, offering a delightful alternative to traditional rice-based dishes. Whether you're a seasoned cook or just starting, our collection of buckwheat pilaf recipes caters to your culinary skills and preferences. From the classic pilaf with aromatic spices to innovative variations featuring vegetables, lentils, and dried fruits, these recipes promise an unforgettable culinary experience. Join us as we explore the diverse world of buckwheat pilaf and discover the perfect recipe to satisfy your cravings.
Let's cook with our 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
Tips:
- To make the perfect buckwheat pilaf, it's important to use the right ratio of buckwheat to liquid. The general rule is to use 1 cup of buckwheat to 1 3/4 cups of liquid (either water or broth).
- Rinsing the buckwheat before cooking will help to remove any bitterness and ensure that the grains cook evenly.
- Toasting the buckwheat in a dry skillet before cooking will help to enhance its flavor and give it a slightly nutty taste.
- Feel free to add other ingredients to your buckwheat pilaf, such as vegetables, nuts, or dried fruits. This is a great way to customize the dish to your own taste.
- Buckwheat pilaf can be served as a side dish or as a main course. It's also a great addition to salads, soups, and stews.
Conclusion:
Buckwheat pilaf is a delicious and versatile dish that's perfect for any occasion. It's easy to make and can be customized to your own taste. So next time you're looking for a healthy and satisfying meal, give buckwheat pilaf a try.
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