Golden Buckwheat Pilaf

Golden Buckwheat Pilaf

Golden Buckwheat Pilaf

Golden Buckwheat PilafMy Golden Buckwheat Pilaf is a super delicious and nutritious combination of healthy kasha(roasted buckwheat), immune system boosting shiitake mushrooms and organic vegetables and herbs! My Golden Buckwheat Pilaf is a perfect side dish, salad or stand alone vegan entrée! Serve My Golden Buckwheat Pilaf with lamb steaks, baked chicken or grilled sausage; pile this pilaf a top of a bed of greens to make a wholesome salad. Serve My Golden Buckwheat Pilaf all alone as a super nutritious gluten free vegan entrée or use My Golden Buckwheat Pilaf as a base for poached or fried eggs( my husband’s favorite version)! My Golden Buckwheat Pilaf is so versatile, so nutritious and delicious that it will surely become a favorite recipe, guaranteed! By the way buckwheat is not a grain but rather a fruit seed that is a relative to the rhubarb plant; it’s grain like taste and appearance makes it a perfect gluten free option for those who are gluten intolerant. Buckwheat’s delicious nut like flavor, when roasted, paired with aromatic vegetables and herbs makes a perfect pilaf! Enjoy!! Purchase my cookbook Simply Natural Gourmet for more healthy, nutritious and delicious recipes!

1/4 cup extra virgin olive oil

1&1/2 cup roasted buckwheat

4 organic garlic cloves, minced

2 organic leeks, sliced

1/4 cup dry white wine

2 cups organic mushroom broth

1 yellow summer squash, chopped

1 organic yam,quartered and chopped

6-8 shiitake mushrooms,sliced

1 organic carrot,sliced

1 organic red bell pepper, quartered and sliced

1 organic yellow bell pepper, quartered and sliced

1/4 pint organic golden cherry tomatoes, halved

1 bunch organic flat leaf parsley, roughly chopped

Salt and pepper to taste

1 teaspoon hot pepper sauce( tiger sauce is good)

1/4 cup pitted Greek olives

Crumbled feta cheese as garnish

In a large frying pan, heat olive oil to medium high

Add garlic, leeks and buckwheat

Cook and stir until buckwheat has absorbed the oil

Add the wine and stir until absorbed

Add the mushroom broth

Add the squash, yam, mushroom, carrot and peppers

Cook until liquid is absorbed

Lower to simmer

Add the tomato and parsley

Salt and pepper to taste

Season with the hot pepper sauce

Add the olives

Stir and remove from heat

Garnish with a bit of crumbled feta cheese, optional

Serve with a grilled or baked meat entrée

Serve alone as a vegan entrée

Serve with greens as a delicious “grain salad”

Serve with eggs

Just delicious, enjoy!

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