We eat a lot of buckwheat, since I grew up on this nourishing seed (not a grain.) Carrot and Buckwheat Pilaf is a flavorful, vegetarian alternative to the basic cooked buckwheat. I usually cook large amounts, so instead of grating the carrots, I process them in my Vitamix at a low setting, until they look like they’ve been grated. This really cuts down on my workload. As with any pilaf, using a heavy cast iron pot or a large pan is the best.

Carrot and Buckwheat Pilaf Recipe

By Dr. Anastasia Published: December 13, 2016

    We eat a lot of buckwheat, since I grew up on this nourishing seed (not a grain.) Carrot and Buckwheat Pilaf is a flavorful, …

    Ingredients

    Instructions

    1. Put the buckwheat in a pot with water. Bring to a boil, then reduce the flame and cook for about 1215 minutes or until all the water is absorbed.
    2. In the meantime, saute the onion in 2 tablespoons of oil for about 4 minutes. Using a heavy cast iron pot or a large pan is the best.
    3. Add the carrots to the onion. Add 1/2 cup of the oil and 1/2 cup of water. Saute for about 7 minutes, or until very soft.
    4. Add the rest of the ingredients, including the cooked buckwheat. Cover the pot and simmer, mixing periodically, for another 7 minutes.

      About Dr. Anastasia

      Dr. Anastasia Halldin holds a Ph.D in holistic nutrition. She is a homeschooling mother of four boys and a girl. Dr. Anastasia starred on a yoga TV show. She also produced and appeared in thirteen yoga DVDs. Dr. Anastasia speaks four languages and loves doing crafts with her children. She adores sharing her easy healthy family recipes with other mothers.
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