Steamed Buckwheat Pilaf with Russian Twist
A hearty and savory side dish that combines the nutty flavors of buckwheat with the comfort of steamed pilaf, infused with Russian spices.
Ingredients
- ●1 cup buckwheat groats
- ●1 cup pilaf
- ●2 cups water
- ●2 tbsp butter
- ●1 tsp dried savory
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Rinse the buckwheat groats and soak them in water for at least 4 hours or overnight.
- 2
Drain and rinse the buckwheat groats, then add them to a medium saucepan with 2 cups of water.
- 3
Bring the water to a boil, then reduce the heat to low and cover the saucepan with a lid.
- 4
Simmer the buckwheat for 15-20 minutes or until it's tender and the water has been absorbed.
- 5
While the buckwheat is cooking, heat the butter in a large skillet over medium heat.
- 6
Add the pilaf to the skillet and cook, stirring frequently, until it's lightly toasted and fragrant.
- 7
Fluff the cooked buckwheat with a fork and add it to the skillet with the pilaf.
- 8
Stir in the dried savory, salt, and black pepper.
- 9
Serve the steamed buckwheat pilaf hot, garnished with chopped fresh herbs if desired.
- 10
To make a Russian twist, add 1 tsp of paprika and 1 tsp of chopped fresh dill to the pilaf mixture before serving.