Calories: 446
Fat (of which saturated fat): 19 g (2 g)
Carbohydrate (of which sugar): 60 g (21 g)
Salt: 0.2 g
serves 4
2 cups gluten-free vegetable or chicken stock
1 1⁄4 cups toasted buckwheat
3 tablespoons olive oil
1 onion, sliced
2 garlic cloves, thinly sliced
3⁄4-inch piece ginger, thinly sliced
1⁄2 teaspoon ground turmeric
1⁄2 teaspoon ground cinnamon
1⁄4 cup orange juice
1⁄2 cup raisins
2 carrots, coarsely shredded
1⁄3 cup pine nuts, toasted
salt and pepper
shreds of orange zest and cilantro, to garnish
Bring the stock to a boil and add the buckwheat. Simmer for 5–6 minutes, until most of the liquid is absorbed, then add 1 tablespoon of the oil, cover, and let cook over low heat for 10 minutes, until tender.
Heat the remaining oil and sauté the onion over medium heat for 5–6 minutes, stirring occasionally, until soft and golden brown.
Add the garlic and ginger and stir for 1 minute, then stir in the turmeric, cinnamon, orange juice, and raisins and cook for 1 minute.
Add the carrots, cooked buckwheat, and pine nuts, stirring until evenly heated. Season to taste with salt and pepper.
Pile the pilaf onto a warm serving plate and scatter over the orange zest and cilantro. Serve either on its own or as an accompaniment to broiled or roasted meats.