BUCKWHEAT PILAF
About 3 ½ cups; 4 to 6 servings
This simple side dish may also be used as a filling for Pierogi.
Heat in a large saucepan over medium heat:
- 1 tablespoon butter or vegetable oil
If desired, add and cook, stirring, until softened, about 1 minute:
- (1 garlic clove, minced, or 2 tablespoons minced shallot or onion)
Add and cook, stirring, until toasted and golden, about 3 minutes:
- 1 cup whole buckwheat groats
Stir in:
- 2 cups boiling chicken broth or water
- ½ teaspoon salt
Cover and cook over low heat until the buckwheat is tender and the liquid is absorbed, about 15 minutes. Let stand, covered, for 5 minutes. Fluff before serving.