Buckwheat Pilaf with Asparagus and Kale

During the winter, we ate a lot of starchy vegetables because they were in season, so I didn’t have to cook a lot other starches. Now that we are transitioning to spring vegetables, which include more greens and stalks and less roots, I have once again started cooking the interesting grains that have been put on the back burner, so to speak. Tonight I made a pilaf out of buckwheat groats, asparagus, and kale, that was really quite tasty and the epitome of comfort food in my book.

Buckwheat Pilaf with Asparagus and Kale (adapted from the back of the box of buckwheat)

  • 2 tbsp butter
  • 1/4 cup chopped onion
  • 1 clove garlic
  • 6 stalks of asparagus, chopped into 1/4 inch pieces
  • 1 cup kale, with the ribs removed
  • 2 cups broth (or water with a bouillon cube)
  • 1 cup buckwheat groats
  • 1 egg
  1. Melt the butter in a large skillet. Add the onions, garlic, and asparagus, and sautee for about 5 minutes, then add the kale and cook until it wilts, about 2 minutes.
  2. Lightly beat the egg in a mixing bowl. Add the buckwheat and coat it with the egg. Then you want to dry out the groats in another skillet over high heat. This will take 2 to 3 minutes.
  3. Meanwhile bring the broth of bouillon to a boil.
  4. Add the groats to the vegetable mixture, then add the liquid, cover, and simmer until everything is absorbed, about 10 minutes.

I topped this with shredded Gruyere, and a fried egg for me (unfortunately the yolk broke).

Ian also got Gruyere, but he had Italian Sausages instead of the egg.

Both of us really liked it (I think). I thought it was good comfort food, but not too heavy, and very different from what we have been eating all winter.


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