Apricot and Almond Buckwheat Pilaf
Ingredients
- 3 tbsp olive oil
- 1 small onion peeled and diced
- 1 cup kasha or whole-grain buckwheat
- 1/2 cup sliced almonds
- 12 apricot halves dried or fresh
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 2-3 cups low sodium vegetable broth
Servings:
Instructions
- In a large skillet or saucepan, heat the olive oil over medium to medium low heat. Add the onion and cook for about 5 minutes until golden brown. Stir in the kasha, almonds, apricots, paprika, and pepper. Stir until the buckwheat is coated with the oil and the almonds are slightly toasted, about 1 minute. Carefully add the broth and bring to a gentle boil. Cover, reduce heat to a simmer, and cook for 10 minutes. Remove from the heat and let sit 5 minutes. Fluff with fork before serving.
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