Buckwheat Pilaf

Buckwheat Pilaf

  • Prep: 15 min
  • Cook Time: 20 min
  • Total: 35 min
  • Serving: 4 Servings

Buckwheat is a delicious alternative to rice, with a softer texture and nuttier flavor. Enjoy it cooked in a homemade vegetable broth, and then served hot.


  • 1 cup whole raw buckwheat kernels
  • 2 stalks celery, chopped
  • 4 shallots, chopped
  • 1 large carrot, grated
  • 1 tablespoon olive oil
  • 2 cups chicken or vegetable stock
  • salt and freshly ground pepper to taste


  1. Place a large sauté pan over medium-high heat. Once the pan is hot, add the buckwheat and sauté, stirring frequently, until fragrant and toasted. Set the pan aside and allow the buckwheat to cool.
  2. Put the oil into a soup pan over medium-high heat. Once hot, add the vegetables and sauté for 4 minutes until soft. Pour the stock into the pan and bring the mixture to a boil. Once boiling, add the toasted buckwheat, cover and simmer the mixture for 15 minutes. Gently fluff the buckwheat, let rest for 5 minutes and then serve.


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