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Savory buckwheat pilaf with toasted spices

Serves 6

Medically reviewed on Aug 3, 2018

Dietitian Tip

Despite the name, buckwheat groats aren't related to wheat and are naturally gluten-free.


  • 1 tablespoon olive oil
  • 1 yellow onion, chopped (about 1 cup)
  • 1 cup buckwheat groats
  • 3 garlic cloves, minced
  • 1/2 teaspoon cumin seed
  • 1/2 teaspoon mustard seed
  • 1/4 teaspoon ground cardamom
  • 2 cups unsalted (no salt added) vegetable stock or broth
  • 1 tomato, peeled and seeded, then diced (about 1 cup)
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh cilantro (coriander)


In a saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes. Add the buckwheat groats, garlic, cumin seed, mustard seed and cardamom. Saute, stirring constantly, until the spices and garlic are fragrant and the buckwheat is lightly toasted, about 3 minutes.

Carefully pour in the stock. Bring to a boil, then reduce the heat to medium low, cover and simmer until the liquid is absorbed, about 10 minutes. Remove from the heat and let stand, covered, for 2 minutes.

Stir in the tomato and salt. Transfer to a serving bowl and sprinkle with the cilantro. Serve immediately.

Nutritional analysis per serving

Serving SizeAbout 3/4 cup
Carbohydrate28 g
Cholesterol0 mg
Fiber4 g
Protein5 g
Sodium135 mg
Monounsaturated Fat4 g
Saturated Fat1 g
Total Fat4 g

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