Buckwheat Pilaf
5m prep 20m cook 25m ready
About 3 ½ cups; 4 to 6 servings This simple side dish may also be used as a filling for Pierogi.
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Ingredients
- 1 tablespoon butter or vegetable oil
- (1 garlic clove, minced, or 2 tablespoons minced shallot or onion)
- 1 cup whole buckwheat groats
- 2 cups boiling chicken broth or water
- ½ teaspoon salt
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Step 1.
Heat in a large saucepan over medium heat: 1 tablespoon butter or vegetable oil
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Step 2.
If desired, add and cook, stirring, until softened, about 1 minute: (1 garlic clove, minced, or 2 tablespoons minced shallot or onion)
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Step 3.
Add and cook, stirring, until toasted and golden, about 3 minutes: 1 cup whole buckwheat groats
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Step 4.
Stir in: 2 cups boiling chicken broth or water; ½ teaspoon salt
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Step 5.
Cover and cook over low heat until the buckwheat is tender and the liquid is absorbed, about 15 minutes. Let stand, covered, for 5 minutes. Fluff before serving.
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