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–+ servings

Buckwheat Pilaf with Tomatoes

This buckwheat pilaf with tomatoes is a flavorful and nutritious dish made with toasted buckwheat groats, vegetables, and herbs. A simple one-pot recipe perfect for dinner or meal prep.
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Overhead shot of buckwheat pilaf on a red plate.
Prep Time:5 minutes
Cook Time:25 minutes
Course
Main Course
Cuisine
Armenian
|
European
|
Mediterranean

Ingredients

  • 1 cup buckwheat groats rinsed and strained
  • 3 tablespoons butter
  • 2 tomatoes sliced or diced
  • 2 cups water options vegetable or chicken broth
  • ½ teaspoon black pepper
  • Salt to taste

Instructions

  • Heat the butter in a saucepan and toast buckwheat groats for 1-2 minutes.
  • Add tomatoes and spices.
  • Pour in water and bring to a boil.
  • Reduce heat, cover, and simmer 18–20 minutes.
  • Rest 5 minutes, fluff, and serve.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
  • Rinse the buckwheat but do not let it stay in water for a prolonged time. Let it drain the moisture.
  • Toasting the buckwheat kernels for a few minutes in the oil and butter to prevent the pilaf from becoming mushy.
  • Adding the dollops of butter on cooked buckwheat. The cooked kernels will absorb the butter and make the pilaf more delectable. If you prefer plant oil substitute with olive or grapeseed oil.
Calories: 101kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 69mg | Potassium: 96mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 725IU | Vitamin C: 7mg | Calcium: 9mg | Iron: 0.2mg

The provided nutritional information is an estimate per serving and is not guaranteed for accuracy.

Servings: 4
Calories: 101kcal
Author: Noune DiCesare
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