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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Buckwheat Pilaf

Source: dLife

Buckwheat sauteed with celery, mushrooms, and carrots in a red wine sauce.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	100.6

Total Carbs	14.0 g

Dietary Fiber	2.7 g

Sugars	3.5 g

Total Fat	3.1 g

Saturated Fat	0.4 g

Unsaturated Fat	1.6 g

Potassium	251.5 mg

Protein	3.0 g

Sodium	173.0 mg

Dietary Exchanges 3.1 Fat, 1.4 Vegetables, 0.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.25
1 1/4 cup fresh chopped onion 1.0
1 cup fresh chopped celery 4.0
4 each medium garlic cloves 1.0
1 tbsp vegetable oil 1.0
1 cup Kasha, roasted, cooked 1.3333
1.3333 cup cold water 1.0
1 cup sliced carrots 2.0
2 cup fresh mushrooms 0.25
0 1/4 cup red wine 2.0
2 tbsp low sodium soy sauce 2.0
2 tbsp fresh dill weed 1.0
1 pinch black pepper

Directions

In a large skillet, saute the onions, celery, and garlic in the oil for about 10 minutes, until the onions are translucent. Add the buckwheat and saute for another minute to lightly toast. Pour in the water, add the carrots, cover, and simmer for 5 minutes.
Add the mushrooms, red wine, soy sauce, and dill. Cover and cook on low heat until the liquid is absorbed and the buckwheat and vegetables are tender, about 10 minutes. Add pepper to taste. Serve garnished with dill or parsley sprigs and tomato wedges.