Buckwheat Pilaf
Serves 6
- 1 teaspoon safflower or canola oil
- 1 1/2 cups buckwheat groats, raw or toasted
- 1 small onion, diced
- 3 medium potatoes, cut in 1 inch chunks
- 3 stalks celery, cut in 1 inch diagonals
- 3 cups boiling water
- 1/2 teaspoon dried thyme
- 1 teaspoon tamari soy sauce
- Parmesan cheese (optional)
To prepare this recipe with untoasted buckwheat groats, first roast the groats in oil over low heat for 5 minutes. Add remaining ingredients, bring to a boil, cover, reduce heat, and simmer 20 minutes.
Serve this savory pilaf with fish, tofu, or a dash of parmesan cheese. Make instant knishes by wrapping some of the pilaf in tortillas.
