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 December 13, 2016Published:
We eat a lot of buckwheat, since I grew up on this nourishing seed (not a grain.) Carrot and Buckwheat Pilaf is a flavorful, …
- 2 cups Buckwheat groats
- 4 cups Cold water
- 1 medium onion chopped
- 1 cup Butter or coconut oil divided
- 5 medium Carrots grated
- 1/2 bunch Fresh parsley chopped
- 1/4 cup Pumpkin seeds
- 2 teaspoons Sea salt
- 1/8 teaspoon Cayenne pepper
- 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.
- 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.
- 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.
- Add the rest of the ingredients, including the cooked buckwheat. Cover the pot and simmer, mixing periodically, for another 7 minutes.