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: 

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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!!