• Skip to main content
  • Skip to primary sidebar

Tasha's Artisan Foods

menu icon
go to homepage
  • Home
  • Recipe Index
  • About
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipe Index
    • About
    • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home > Main Dishes

    October 6, 2015

    Buckwheat Pilaf w/ Pumpkin & Mushrooms

    Continuing my buckwheat adventures with this scrumptious, wholesome Buckwheat Pilaf with Pumpkin & Mushrooms. It makes for an easy and healthy dinner that will satisfy anyone!

    Buckwheat Pilaf w/ Pumpkin & Mushrooms

    This is a healthy, quick, nourishing, high fibre, high protein meal using seasonal vegetables.  Food that's in the season not only tastes better but may contain ingredients that suit the body's needs for that time of year.

    Why make this dish?

    Aside from the healthy ingredients, this dish is a delight in every sense. 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.

    Making the Buckwheat Pilaf with Pumpkin & Mushrooms: 

    • I cooked the buckwheat grains just like pasta, in salted water. 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, it's a snap to make this pilaf.
    • Preheat 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.
    • 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.
    • Gently combine the cooked buckwheat groats with the vegetables. Add in half the parsley. Taste and adjust for seasoning.
    • Top with some more parsley, chives, toasted nuts and goat cheese. Serve warm or hot. Enjoy!

    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.

    Buckwheat Pilaf w/ Pumpkin & Mushrooms

    For more healthy & easy dinner recipes: 

    • Sticky Sesame Cauliflower
    • Morrocan Vegetable Stew
    • Baked Sweet Potato
    • Tofu Stir Fry
    • Thai Peanut Noodles

    I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes! Subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe!

    Print Recipe

    Buckwheat Pilaf w/ Pumpkin & Mushrooms

    Prep Time30 mins
    Cook Time15 mins
    Total Time45 mins
    Servings: 6 persons (as a side dish)
    Calories:
    Author: Natasha Minocha

    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

    • Cook buckwheat groats in plenty of salted water. Drain, rinse and spread out evenly on a tray. Let it cool.
    • 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.
    • 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.
    • Gently combine the cooked buckwheat groats with the vegetables. Add in half the parsley. Taste and adjust for seasoning.
    • Top with some more parsley, chives, toasted nuts and goat cheese. Serve warm or hot. Enjoy!!
    « Pumpkin Chocolate Swirl Cake with Orange Cream Cheese Frosting
    Blueberry Coconut Scones »

    Reader Interactions

    Trackbacks

    1. Buckwheat Tabbouleh Salad - vegan glutenfree recipe says:
      May 29, 2019 at 11:59 AM

      […] dishes they are added to fairly hearty, yet not heavy at all. Do check out my Buckwheat Granola and Buckwheat Pilaf blogs for some more recipe […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    New-Cover-4-1024x934

    Hi, I'm Natasha Minocha! Welcome to Tasha’s Artisan Foods!

    More about me →

    Trending

    • Strawberry Lemon Bundt Cake
      Strawberry Lemon Bundt Cake
    • Carrot Cake Cookies with Cream Cheese Frosting
      Carrot Cake Cookies with Cream Cheese Frosting
    • Simple Chocolate Hot Cross Buns
      Simple Chocolate Hot Cross Buns
    • Easy Roasted Carrots In The Oven
      Easy Roasted Carrots In The Oven
    Get exclusive recipes, tips and more!

    Youtube

    SUBSCRIBE TO YOUTUBE

    Footer

    ↑ back to top

    About

    Tasha’s Artisan Foods

    GET NEW RECIPES IN YOUR INBOX

    • Sign Up! for emails and updates

    BROWSE RECIPES

    Desserts
    Snacks
    Breads
    Cakes
    Appetizers
    Baking Guides

    Published with WordPress

    PRIVACY POLICY

    COPYRIGHT © 2022 TASHA'S ARTISAN FOODS