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Aromatic Buckwheat Pilaf

  • 8

Submitted by Kevin Archer


  • 1 Tbsp olive oil
  • 2 shallots, diced
  • 2 celery ribs, diced
  • 4 cloves garlic, minced
  • 1⁄4 lb mushrooms, sliced
  • 1 carrot, diced
  • 1 C buckwheat groats
  • 1⁄4 C dry white wine (substitute vegetable stock)
  • 1⁄2 tsp sea salt
  • 2 Tbsp fresh tarragon, minced
  • 2 Tbsp fresh parsley, minced


Place a heavy-bottomed 4-quart pan over medium heat. Add olive oil.  Add shallots, celery, garlic, mushrooms and carrot. Saute till the mushrooms begin to release their liquid.

Add buckwheat groats to the pan. Stir well and cook for about 5 minutes. Add white wine to the pot and stir. Add stock and bring to a boil. Cover and simmer 10 minutes. Add salt, stir well and remove from heat. Add minced tarragon and parsley. Stir well and serve. Serves 8. Serve with grilled vegetables.

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