Buckwheat Pilaf w/ Pumpkin & Mushrooms

 

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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!!

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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.

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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!

Buckwheat Pilaf w/ Pumpkin & Mushrooms
Yum
Print Recipe
Servings Prep Time
6-8 persons (as a side dish) 30 minutes
Cook Time
15 minutes
Servings Prep Time
6-8 persons (as a side dish) 30 minutes
Cook Time
15 minutes
Buckwheat Pilaf w/ Pumpkin & Mushrooms
Yum
Print Recipe
Servings Prep Time
6-8 persons (as a side dish) 30 minutes
Cook Time
15 minutes
Servings Prep Time
6-8 persons (as a side dish) 30 minutes
Cook Time
15 minutes
Ingredients
  • 250 gms Buckwheat groats
  • 5 cloves garlic sliced
  • 300 gms Mushrooms thinly sliced
  • 2 Spring onions large, thinly sliced
  • 400 gms Pumpkin cubed
  • Parsely small handful, finely chopped
  • 10-12 stalks Fresh chives chopped
  • 2 Tbsp olive oil plus extra for roasting pumpkin
  • 1 tsp Smoked paprika
  • Salt & Pepper to taste
  • 1.5 tsp Dried thyme
  • Toasted pine nuts, walnuts for topping
  • Goat cheese for topping
Instructions
  1. Cook buckwheat groats in plenty of salted water. Drain, rinse and spread out evenly on a tray. Let it cool.
  2. Pre heat the oven to 200 C. Toss the pumpkin cubes with a bit of olive oil and dried thyme. Spread out evenly on a tray and roast for 20-25 minutes until soft.
  3. Heat 2 Tbsp of olive oil in a large pan. Saute the garlic for 2 minutes. Don't let it change colour. Add the mushrooms and spring onions. Let these cook for about 5 minutes. Now add in the pumpkin, paprika, salt and pepper.
  4. Gently combine the cooked buckwheat groats with the vegetables. Add in half the parsley. Taste and adjust for seasoning.
  5. Top with some more parsley, chives, toasted nuts and goat cheese. Serve warm or hot. Enjoy!!

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