Taste the flavor of autumn with this delightful Carrot and Buckwheat dish, enriched with the earthy notes of pumpkin seed oil and the fresh aroma of thyme. Balanced by a medley of pine nuts, it’s a harmonious and nourishing blend that captures the season’s essence.

What Is Buckwheat?

Buckwheat is a versatile and nutritious grain-like seed that is both vegetarian and gluten-free. It has a distinctive nutty flavor and is often used in a variety of dishes, both sweet and savory, making it an excellent, healthy choice for those seeking dietary options free of gluten and suitable for vegetarian diets.

Buckwheat has a fair amount of all nine essential amino acids, making it an excellent source of plant-based protein. It also contains several vitamins and minerals, including manganese, magnesium, phosphorus, niacin, zinc, folate, and vitamin B6.  

Ingredients For Carrot Buckwheat and Nuts

• Buckwheat (Roasted): Adds a nutty and slightly earthy flavor, while the roasting adds aroma.  
• Water: Serves as a clean and neutral base to cook the buckwheat groats.
• Pink Salt and Black Pepper: To enhance the flavor, and balance overall taste of the dish.
• Carrots: Adds sweetness and a subtle earthy note, along with a vibrant color and texture.
• Pine Nuts: Provide a pleasant crunch and a rich, nutty flavor to the dish.
• Garlic: Adds a savory and aromatic element, enhancing the overall depth of flavor.
• Fresh Thyme: Infuses the dish with a delightful herbaceous aroma and a subtle floral note.
• Chives: For mild oniony flavor and a pop of green color.
• Fresh Parsley: Offers a burst of fresh, herbaceous flavor and serves as a vibrant garnish.
• Sweet Paprika: Provides a subtle sweetness and a warm, slightly smoky note to the dish.
• Ground Cumin: Adds a warm and earthy spice, enhancing the overall flavor with its unique depth.
• Pumpkin Seed Oil: Brings earthy and slightly nutty taste, infuses the dish with its distinct flavor.
• Olive Oil: Adds a subtle, fruity, and savory undertone to the carrots, enhancing their richness.

Carrot Buckwheat and Nuts Recipe

For The Buckwheat

• 1/2cup (90g) uncooked toasted buckwheat groats
• 1 cup (240ml) cold filtered water
• 1/2 teaspoon (2.5g) pink Himalayan salt or kosher salt, to taste
• 2-3 tablespoons (30ml) pumpkin seed oil, more if needed
• 2 tablespoons (8g) finely chopped fresh chives
• 2 tablespoons (8g) finely chopped fresh parsley, more for garnish

For the Carrot-Nut

• 3-5 medium carrots (about 2 cups/ 300g), peeled and small diced
• 2 cloves garlic (6g), peeled and minced
• 1/3 cup (38g) raw pine nuts
• 1/4 teaspoons (1.5g) pink or kosher salt, to taste
• 1/4teaspoons (1.5g) ground four peppercorns or black pepper, to taste
• Dash (0.1g) of sweet paprika, to taste (optional)
• 1/4 teaspoon (0.5g) ground cumin
• 1 tablespoon (15ml) olive oil or avocado oil
• 4 sprigs of fresh thyme (4g)

Recommended Equipment

• A Saucepan or Pot with a well-fitted lid for cooking the buckwheat groats.
• Baking Sheet: To roast carrots and pine nuts.

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How to Make Carrot Buckwheat and Nuts

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with aluminum foil.

Roast Carrots and Pine Nuts: Place the diced carrots, chopped garlic, fresh thyme sprigs, and raw pine nuts on a prepared baking sheet.

Drizzle them with olive oil and season with salt, freshly ground black pepper, ground cumin, and a pinch of sweet paprika (if using).

Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and the pine nuts are golden brown.

Cook Buckwheat: Rinse the roasted buckwheat groats well under cold water, then add them to a medium saucepan. Add water along with a pinch of salt, and bring to a boil over high heat.

• Use 1 cup/240ml of water for 1/2 cup/90g uncooked buckwheat groats = yields 2 cups cooked.
• Use 2 cups/480ml of water for 1 cup/180g uncooked buckwheat groats = yields 4 cups cooked.

Simmer: Once it’s boiling, cover with a well-fitted lid, reduce the heat to low, and let it simmer for 10 minutes until the buckwheat is tender (do not lift the lid).

Note: Or cook the buckwheat according to the instructions provided on the packaging.

Rest: Remove from heat, keep it covered, and let it rest for an additional 5 minutes. Then, uncover and fluff the buckwheat with a fork. Keep it warm.

Combine: After roasting, remove the thyme sprigs from the carrots and combine them with the cooked buckwheat. Add fresh chopped chives and parsley.

Drizzle pumpkin seed oil over the dish to bring in its earthy and nutty flavor. Season with additional salt and black pepper to taste. Garnish with extra fresh herbs.

Serve: This Carrot Buckwheat and Nuts dish is best served hot or warm. Enjoy the harmonious combination of flavors and textures!

Buckwheat Ratio

The correct ratio for cooking buckwheat groats to water is typically 1:2.

This means you would use 2 cups (480ml) of water for every 1 cup (180g) of uncooked buckwheat groats.

However, the exact ratio may vary slightly depending on the specific brand or type of buckwheat groats, so it’s always a good idea to check the package instructions for the most accurate guidance.

Recipe Tips for Best Results

• Fluff Buckwheat gently with a fork after cooking to separate the grains and avoid clumping.
• Lid Closed: Keep lid closed while steaming and resting buckwheat for fluffy results.
• Toasted: Use dry-toasted, not green-raw buckwheat for deep-rich, and nuttiness flavor.
• Overcooking: Carrots should be tender but not mushy, and pine nuts should be golden brown.
• Roasting: When roasting carrots and pine nuts, spread them out evenly on the baking sheet.

Storage and Serving

Make-Ahead: Cook buckwheat ahead of time and mix it with carrots when you’re ready to serve.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheating:

Microwave: Reheat small portions in the microwave in short intervals, stirring in between until they reach your desired temperature.

Oven: For a larger batch, reheat in the oven at 350°F (175°C) in a baking dish, covered with foil to prevent drying out, and it will take about 20-30 minutes to heat through.

Steamer: A gentle way to reheat buckwheat without drying it out. Steam for a few minutes until warmed through.

Fluff: Regardless of the method you choose, fluff buckwheat with a fork after reheating to separate the grains and ensure even heating.

Taste and Adjust seasoning if needed. Sometimes flavors can change during reheating, so a pinch of salt or a drizzle of oil may be needed to refresh the taste.

Yields: 2 cups / 330 grams in total
Servings: 4 servings of 1/2-cup / 83 grams as a side dish

Serving Suggestions

• Avocado: Creamy avocado slices provide a rich and buttery taste that pairs well with the dish.
• Protein Boost: For a heartier meal, consider adding grilled chicken or kebabs on the side.
• Salad: A simple, creamy egg salad pairs wonderfully with the texture of buckwheat.
• Hummus: A dollop of hummus can add creaminess and a touch of tangy flavor.
• Vegetables: Serve it with pickled cucumbers or red onions for a tangy contrast.

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• Roasted Beet Hummus Recipe
• Autumn Kale Salad with Apples Recipe
• Citrus and Herb Roasted Chicken Recipe

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