Buckwheat Pilaf

• 1 cup buckwheat groats, roasted (kasha)
• 1 3/4 cups filtered water or 1 3/4 cups vegetable stock
• 3 tablespoons toasted sesame oil
• 1 tablespoon garlic, minced
• 1 leaf lime, sliced very thin
• 1 cup red bell pepper, diced
• 3 tablespoons green onions, diced
• 3/4 cup carrot, grated
• 2 tablespoons soy sauce (to taste)
• 1 tablespoon cilantro, minced
• 1/2 teaspoon crushed red pepper flakes (to taste)

1. Place water or stock in a 3 quart pot and bring to a boil on high heat.
2. Add buckwheat, cover, reduce heat to simmer and cook until kasha is tender and liquid is absorbed, approximately 15 minutes.
3. Gently fluff with a fork and place in a large mixing bowl.
4. While buckwheat is cooking, place 1 tablespoon of sesame oil in a medium size saute pan on medium high heat.
5. Add garlic, lime leaf and red bell pepper, cook for 8 minutes, stirring frequently, adding small amounts of water as necessary to prevent sticking.
6. Add to bowl with remaining ingredients and mix well.
7. Variation:
8. Add a handful of rinsed and chopped kale and 1/2 cup of cubed tofu while cooking buckwheat.

buckwheat groats, filtered water, sesame oil, garlic, lime, red bell pepper, green onions, carrot, soy sauce, cilantro, red pepper

Taken from www.food.com/recipe/buckwheat-pilaf-124196 (may not work)