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, speaks four languages, starred on a yoga TV show, produced and appeared in thirteen yoga DVDs, and is a mother of a kindergartner, twin toddlers, and a newborn. Dr. Anastasia loves doing crafts with her children and sharing her easy healthy recipes and knowledge of health and food with mothers to help them raise healthier families.
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