I find the beginning of each new year is a great time to refocus on eating more whole foods and veggies. After a holiday season full of indulging, recipes like this Buckwheat Pilaf are a welcome and delicious change of pace.
The base of this recipe is buckwheat, which despite its name, is actually not wheat. It is a nutritious and hearty gluten-free alternative that not only provides a great source of fiber, but also a complete protein source. Buckwheat has a lovely chew, a great taste, and only takes about 20 minutes to cook!
This pilaf has a mix of cooked and raw vegetables which gives it great flavor and texture. Coconut aminos, lime juice, and cilantro provide a simple yet effective seasoning for this tasty dish.
Buckwheat Pilaf
(14 votes, average: 4.00 out of 5)
Loading...A hearty and gluten-free pilaf.
Ingredients
- 1 cup hulled buckwheat
- 2 tbsp olive oil
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- 1 cup red bell pepper, diced
- 3/4 cup carrot, grated
- 1/4 cup green onion, sliced
- 2 tbsp coconut aminos
- 1 tbsp cilantro, chopped
- 1/2 tsp crushed red pepper
- Juice from 1 small lime
Instructions
Cook the 1 cup of buckwheat according to the package directions. Once the buckwheat finishes cooking, fluff with fork and set aside in a large bowl.
While the buckwheat cooks, heat the olive oil in a pan over medium heat. Add the shallots, garlic, and red bell pepper to the pan and saute for about 5 minutes, stirring frequently; until softened.
Add the cooked shallot mixture to the bowl of buckwheat along with all other listed ingredients and mix well.
Notes
I keep the grated carrots raw in this preparation, but they could also be cooked with the shallots, garlic, and bell pepper.
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