Buckwheat is one of my favourite ingredients; rich and nutty in flavour, and highly nutritious. Despite its name, buckwheat does not contain wheat and is actually a gluten-free grain-like seed.
I use it in multiple ways – from spouting to use in salads, popping like popcorn, using its flour to make gluten free baked goods, cooking into porridge or simply toasting and using like nuts. Of course it can simply be cooked like rice – which I’ve done in this recipe.
For this pilaf, I’ve done something much better than just boiling it – it’s toasted in butter until both the buckwheat and butter are nutty and golden brown. This adds a whole new depth of flavour! Once toasted, chicken stock is added to cook the buckwheat until tender. Onion and garlic are browned off with ginger, coconut and mustard seeds, which add a unique flavour to the dish. Finally, corn adds sweetness and bite – while sultanas absorb the flavourful liquid and go nice and plump.
This dish works well as a side for fish or meat; otherwise top with a poached egg and serve as a main.
This recipe was first published in the Taupo Herald 02/2023. I contribute recipes on a regular basis to this local publication, which will also be shared here on my website. Keep an eye out on each week’s publication for my newest recipes!
Brown Butter Buckwheat Pilaf with Corn, Coconut & Ginger
4
as a side, or 4 as a main45
minutesIngredients
2 tbsp olive oil
15g fresh peeled ginger, finely chopped
2 tsp mustard seeds
1 onion, thinly sliced
2 cloves garlic, finely chopped
2 tbsp desiccated coconut
50g butter
1 cup buckwheat
2 cups chicken stock
1/2 tsp salt
2 tbsp sultanas
1/2 tsp ground turmeric
1/2 cup cooked corn kernels
50g cherry tomatoes, quartered
3 tbsp finely chopped coriander
1 tbsp brown sugar (or honey)
Directions
- Heat oil in a large saute pan over high heat. Add ginger and mustard seeds, and cook for 1 minute until lightly fragrant. Add onion, garlic and coconut, and cook for 5 minutes until beginning to brown and coconut is very fragrant. Transfer to a bowl and wipe out the pan.
- Return pan to a medium-high heat and add butter. When melted, add buckwheat and stir to coat. Cook for 5-7 minutes, stirring often, until buckwheat is fragrant and butter is nutty and lightly browned.
- Add stock and salt, cover and simmer over medium-low for 5 minutes until buckwheat begins to soften, then remove lid, increase heat to medium-high and simmer for another 5 minutes.
- Add the cooked onion mixture along with sultanas and turmeric. Stir to combine and cook for another 10 minutes until all the liquid has been absorbed and buckwheat is tender (but still retains its bite).
- Turn off the heat and stir through corn, tomatoes, coriander and sugar. Allow to warm through, then serve hot.