Veggie Pilaf
Easy
Fairly cheap
Veggie Pilaf featuring Buckwheat, whole peanuts, toasted sesame oil, garlic cloves, diced. 180 kcal per serving.
Prep
15m
Cook
20m
| Category: | Side Dish |
| Seasons |
Ingredients
Ingredients
| 240 g Buckwheat |
| 60 g whole peanuts |
| 10 ml toasted sesame oil |
| 1 garlic cloves, diced |
| 0.5 red onion, diced |
| 0.5 tsp coriander |
| 0.5 tsp cumin |
| 60 g raisins |
| 1 carrot, sliced into matchsticks |
| 60 g red cabbage, diced |
| 1 pinch salt |
| 30 ml water |
| 0.5 red bell pepper, seeded and diced |
| 2 fresh cilantro sprigs, coarsely chopped |
| 30 ml low-sodium soy sauce |
| 15 ml brown rice vinegar |
| 2 g fresh ginger root, grated |
| 1 tsp crushed red chili flakes |
| 2 tsp sugar or evaporated cane juice crystals |
Veggie Pilaf Directions
- Cook the buckwheat according to the directions on the package and set aside.
- Dry toast the peanuts in a small skillet until golden brown. Remove from heat and set aside.
- Heat the oil in a large skillet. Add the garlic and onion, and sauté until they are limp.
- Add the cumin, coriander, raisins, carrots, cabbage, salt, and water. Stir well. Reduce heat, cover, and simmer for 3 minutes. Remove from heat.
- In a large mixing bowl, combine the sautéed mixture with the cooked buckwheat, toasted peanuts, bell pepper, and cilantro. Mix well.
- In a small bowl, whisk together the soy sauce, vinegar, ginger, chili flakes, and sugar.
- Add this dressing to the pilaf, and toss gently so that all ingredients are evenly distributed.
Nutrition facts
Per Serving
| Kilocalorie: | 180 kcal |
| Fibers: | 4 g |
| Carbs: | 25 g |
| Fat: | 7 g |
| Proteins: | 6 g |
