Buckwheat Pilaf with Meat and Mushrooms
A unique take on a beloved classic – flavorful and filling! Buckwheat pilaf is perfect for lunch or dinner for the whole family. It’s even festive enough to serve guests, who are sure to be pleasantly surprised!
Updated : 04 June, 2025
Easy
About 1 hour.
Ingredients
500 grams
Buckwheat
500 grams
Pork
120 grams
Champignon
80 grams
Garlic
1
Onion
1
Carrot
40 grams
Clarified butter
40 milliliters
Vegetable oil
1 teaspoon
Cumin
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all ingredients. Besides pork, you can use any meat: beef, lamb, chicken, or turkey. Use any mushrooms (fresh, frozen, or dried). If dried, use 5–6 times less.
Step 2
Rinse and pat dry the meat. Cut into small pieces. Boneless meat only. Pork leg, tenderloin, shoulder, or fattier neck are suitable.
Step 3
Peel and slice the onion into half-rings. If you or your kids don’t like onions, skip or replace with a veggie like bell pepper.
Step 4
Peel and julienne the carrots.
Step 5
Wash and dice the mushrooms finely.
Step 6
Sort the buckwheat, rinse until water is clear, and drain. Toast dry in a pan, stirring until fragrant.
Step 7
Heat vegetable oil over high heat in a heavy pot or Dutch oven. Add meat and fry, stirring, for 10–15 minutes until browned. Set aside on a plate.
Step 8
Add carrots, onion, and cumin (zira) to the pot. Fry over medium heat, stirring, for 5–7 minutes.
Step 9
Return meat to the pot and add mushrooms. Fry everything together for another 3–5 minutes.
Step 10
Even out the meat and vegetables. Spread toasted buckwheat on top. Carefully pour water so it covers the buckwheat by about ¾ inch (2 cm). Salt and pepper to taste.
Step 11
Bring to a boil. Cook uncovered on medium heat until water evaporates from the surface. Insert whole peeled garlic heads into the buckwheat.
Step 12
Cover and simmer on low for about 40 minutes.
Step 13
Place small pieces of clarified butter over the top (or pour melted). Cover and let rest another 5–7 minutes.
Step 14
Mix gently before serving. Buckwheat pilaf with meat and mushrooms is ready. Enjoy!