Buckwheat Pilaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup Buckwheat Groats (dry)1 1/2 cups Vegetable Broth (or water)2 tablespoons Extra Virgin Olive Oil 1 stalk Celery, diced1 Carrot, diced1 Onion, diced 1/2 cup Peas
Saute onions, celery, and carrots in olive oil. Take out of skillet and set aside.
Wash and drain buckwheat.
In same skillet, add drained buckwheat groats. Sauté a little to toast, then add the broth.
Cook for 5 minutes in boiling liquid.
Add the sauteed vegetables you set aside.
Cover and simmer for 15 minutes.
Add the peas on top and cover for another 5–10 minutes, until made groats are fully cooked, soft and fluffy.
If desired, add black pepper and parsley as a garnish.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KALISCHILDE.
Wash and drain buckwheat.
In same skillet, add drained buckwheat groats. Sauté a little to toast, then add the broth.
Cook for 5 minutes in boiling liquid.
Add the sauteed vegetables you set aside.
Cover and simmer for 15 minutes.
Add the peas on top and cover for another 5–10 minutes, until made groats are fully cooked, soft and fluffy.
If desired, add black pepper and parsley as a garnish.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KALISCHILDE.
Nutritional Info Amount Per Serving
- Calories: 254.9
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 406.5 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 6.5 g
- Protein: 7.6 g
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