Description:
Avocado Buckwheat Pilaf is a wholesome, nutrient-dense dish that combines the earthy flavors of buckwheat with the creamy richness of ripe avocado. This vegan recipe is simple to prepare, making it the perfect quick meal or side dish. Buckwheat, naturally gluten-free and high in protein, pairs beautifully with the smooth texture of avocado, while a blend of herbs and spices adds depth and flavor. This pilaf is an excellent source of fiber, healthy fats, and antioxidants, making it a perfect option for those on a plant-based diet or anyone seeking a light yet satisfying meal. Whether served as a main course or as a side, this dish is as delicious as it is nutritious.
Detailed Recipe:
Ingredients:
- 1 cup buckwheat groats (rinsed)
- 2 cups water or vegetable broth
- 1 ripe avocado (diced)
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the Buckwheat: In a medium saucepan, combine the buckwheat and water (or vegetable broth). Bring to a boil, then reduce the heat, cover, and simmer for 10-12 minutes until the buckwheat is tender and the liquid is absorbed. Fluff with a fork and set aside.
- Prepare the Avocado: While the buckwheat is cooking, dice the avocado and toss it with lemon juice to prevent browning.
- Sauté the Pilaf: Heat the olive oil in a large skillet over medium heat. Add the cooked buckwheat to the skillet and sauté for 2-3 minutes, allowing it to crisp slightly and absorb the olive oil. Season with garlic powder, thyme, salt, and pepper.
- Assemble the Pilaf: Gently stir in the diced avocado and toss everything together until well combined.
- Serve: Garnish with fresh parsley and serve warm. Enjoy as a main dish or side.
