Buckwheat Pilaf

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Buckwheat makes a light dish and when stir-fried, as it is in this recipe, it is quite delicious. Eat it with a crisp salad, or any of the curry dishes.


  • 100 g/6 oz/1 cup buckwheat groats
  • 100 g/4 oz baby sweetcorn or ears of corn
  • 2 tablespoons toasted sesame oil
  • 3 garlic cloves, crushed
  • 450 g/1 lb tomatoes, peeled and chopped
  • 1 bunch spring onions/scallions, chopped seasoning to taste


    Place the buckwheat in a saucepan, cover with boiling water and simmer for 5 minutes. Keep the baby sweetcorn whole, but slice larger ears thinly. Heat the oil and try the garlic. Add all the vegetables and stir-fry for 2 minutes. Drain the buckwheat and add to the pan. Stir-fry for another minute, season and then serve.