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Buckwheat Pilaf
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

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

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