Buckwheat Pilaf

Buckwheat Pilaf

This recipe belongs to the healthy food category. It's suitable for children and for those who want a correct and diverse diet. Not only is it healthy and dietary but also very tasty. Otherwise I wouldn't have come with this recipe on the site. I am a gourmet and I'm greedy so I like food to be tasty and yes, healthy. They don't exclude each other, so have no fear and try something new and interesting.

It's one of the main dishes, especially in Maria's menu (one year old). I make it very often and I keep changing here and there to be as healthy and nutritious as possible. There are days when I make it without meat, replacing it with mushrooms. Other times I add cauliflower, broccoli and zucchinis. Buckwheat can be replaced with the classic rice, quinoa, whole couscous, millet. But the most delicious seems to me this version with buckwheat and chicken. Feel free to try all the other options and see which you like best.


White onion
1 piece
1 piece
Red peppers
0.5 pieces
Chicken breast
0.5 pieces
Olive oil
30 ml
or butter
1 cup
2 cups
0.5 tsp
to taste
Laurel leaves
1 piece
optionally, you can add a little parsley / dill / pepper

Step by step


Peel, wash and finely chop the vegetables. You can also use a food processor.

I cut them into small cubes, to make the pilaf look more beautiful and colorful.

Heat the oil in a heavy-bottomed pan or Dutch oven. Add the chopped vegetables and stir periodically for ten minutes over medium heat.


After ten minutes, add the diced chicken breast.

Stir periodically and leave over heat for ten more minutes.


After this time, add water. Stir and let simmer for ten minutes over low heat.


Adjust with salt. Season with one bay leaf and maybe other flavours you like (parsley, dill, pepper etc.)


Add in the washed buckwheat (wash it just like the rice, two or three times). Stir. When it starts to boil, make a low heat and leave for about 15-20 minutes.


During this time, the buckwheat will absorb almost all the water, but it won't look completely done yet.

I now prefer to turn off the heat and let it cook under the lid, without heat. This way it infuses, it will get fluffy and not like a sticky porridge.


So, I put the lid on and allow it to infuse for 20-30 minutes.

Notice that, after adding the buckwheat, I did not mention "stir the mixture" again. It's enough to mix only once before it's completely cooked.


Serve hot, with your favorite vegetable garnish or with pickles.


Quantity: 1 kg (4-5 servings)
Prep time: 30 min
Difficulty: easy
Ready in: 30 min
Publish date:

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