Buckwheat Pilaf
Transform your weeknight dinners with this hearty and nutrient-packed Buckwheat Pilaf, a wholesome blend of tender buckwheat groats and colorful, sautéed vegetables. Naturally gluten-free and rich in fiber, this recipe features aromatic spices like cumin, paprika, and thyme, infusing bold, earthy flavors into every bite. Cooked in vegetable broth for an extra depth of flavor, the pilaf is then tossed with a medley of onion, garlic, carrot, celery, red bell pepper, and sweet peas for a vibrant, satisfying dish. Ready in just 30 minutes, this vegan-friendly recipe is versatile enough to serve as a healthy side or a light, plant-based main course. Garnish with fresh parsley for a burst of freshness and enjoy this easy, nutrient-dense meal that's as nourishing as it is delicious! Perfect for those seeking gluten-free, vegan, or meal-prep options.
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Recipe Information
Ingredients
- 1 cup uncooked buckwheat groats
- 2 cups water or vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 units garlic cloves, minced
- 1 medium carrot, diced
- 2 units celery stalks, diced
- 1 medium red bell pepper, diced
- 0.5 cup frozen peas
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Rinse the buckwheat groats under cold water and drain them well.
In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Stir in the rinsed buckwheat, reduce heat to low, cover, and let it simmer for 10-12 minutes, or until the buckwheat is tender and the liquid is absorbed. Remove from heat and set aside.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the chopped onion and cook, stirring frequently, until it is soft and translucent, about 3 minutes.
Stir in the minced garlic, diced carrot, celery, and red bell pepper. Cook for another 5-7 minutes, or until the vegetables are tender.
Add the ground cumin, paprika, dried thyme, salt, and black pepper to the skillet. Stir well to coat the vegetables with the spices.
Add the cooked buckwheat to the skillet and stir to combine all the ingredients evenly.
Stir in the frozen peas and cook for an additional 2 minutes, or until the peas are heated through.
Taste and adjust seasoning if necessary.
Garnish with chopped fresh parsley (if using) before serving.
Serve warm as a side dish or light main course.
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4361 mg | 190% | |
| Total Carbohydrate | 161.7 g | 59% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 21.4 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2050 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
