I do have a habit of getting obsessed with certain ingredients. These days, there is a compulsive need to cook with buckwheat groats any which way I can! I’ve been using these for making batches and batches of this granola, smoothies and porridge …all breakfast foods, yes I realized! I had to rectify that ( quickly!) and so this Pilaf w/ Pumpkin and Mushrooms happened. This was my first attempt at a savory buckwheat dish. After eating it just the first time, I’ve been wondering why this didn’t happen sooner in my life!!
Thyme roasted pumpkin, sauteed garlicky mushrooms, generous snips of fresh chives, smoked paprika filled my house with their heady aroma and enticing flavours. Combined with the pleasantly chewy grains, topped with tangy, earthy goat cheese, toasted pine nuts and walnuts, this pilaf turned out to be a hearty dish we all loved.
I cooked the buckwheat grains just like pasta. It cooks up really fast, so you’ve got to keep an eye on it. You don’t want to end up with mush. Once you’ve rinsed and drained it well, spread it out on a tray so the grains don’t clump up together. If you have the buckwheat ready, its a snap to make this pilaf. Its really quite like a stir fry. You could certainly use any vegetable combination. I think it would also be great with some roasted chicken or prawns.
This is a healthy, quick, nourishing, high fiber, high protein meal using seasonal vegetables. Food that’s in season not only tastes better, but may contain ingredients that suit the body’s needs for that time of year. So eat well and bon appetit!