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Nutty Vegan Buckwheat Pilaf




Source of Recipe


David


Recipe Introduction


The toasty flavors of buckwheat and the hearty flavor of red lentils
make this pilaf an
especially satisfying side dish.


List of Ingredients




� 1/4 cup walnut or cashew halves
� 1/4 cup whole flax seeds
� 1 teaspoon olive oil
� 2 tbl spoons minced garlic
� 1 cup whole-grain roasted buckwheat groats (kasha)
� 1 cup red lentils
� 4 cups boiling water
� 1 cup carrot juice
� 1 tbl spoon minced fresh rosemary or 2 tbl spoons dry.
� 1 tbl spoon Braggs Liquid Amino's
� 1/2 teaspoon black pepper
� 1-1/3 cups pitted dried, diced plums (substitute dates or rasins)
� 2 teaspoons walnut oil or olive oil

Recipe



Toasting nuts: Toast nuts in a preheated 350�F oven. Or, toast the
nuts in an ungreasted stainless steel or cast iron skillet until
lightly brown and fragrant, about 7 minutes (DO NOT USE a non-stick
skillet). Then pour on to a cutting board. When cool enough to
handle, coarsely chop.

Cooking Buckwheat & Lentils: Boil 4 cups water and add the lentils
& buckwheat, carrot juice, rosemary, salt, and pepper, whole flax
seeds and bring to a boil. Reduce to a simmer, cover, and cook for 15
minutes, or until the buckwheat is tender. Check after 10 minutes to
be sure it's not over cooking or sticking to the bottom of the pan.
Stir in the toasted walnuts or cashews, dried fruit, and walnut or
olive oil prior to serving.

Variation 1: Add one can of drained stewed tomatoes during the
simmering process.
Variation 2: Add fresh chopped spinach leaves prior to serving

Nutritional Information
Good source of: beta carotene, fiber, magnesium, niacin, potassium,
riboflavin, thiamin, vitamin B6.

Preparation Time: 40 minutes

Serves 8