Buckwheat and Beef Pilaf (Plov)
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This buckwheat and beef pilaf is a play on traditional rice plov, but I think I like it even more! The meat is fall-apart tender and you’ll be running to refill your plate.
This dish is hearty, flavorful, and a must try. Using toasted buckwheat makes it so much healthier than white rice and adds a nice nuttiness. Buckwheat plov was my husband’s creative genius. Vadim, I just wish you had thought of it sooner! 😉 Also, it pairs well with pickles; #sold.
You may use a variety of beef for this recipe, but you do want some marbeling/fat in the meat for best results. The meat in the photograph below is a chuck roast that I purchased at Costco – I trimmed quite a bit of the fat off.
Ingredients for Buckwheat Plov:
1/3 cup olive oil
8 Tbsp unsalted butter, divided
1 large onion, diced
1 to 1 1/4 lbs beef (chuck, sirloin or good quality stew meat), trimmed of extra fat and cut into 1/2″ to 3/4″ thick pieces
3 large carrots, julienned
2.5 cups buckwheat groats (aka grechka)
4 1/4 cups cold filtered water + 1 cup hot water
2 tsp salt and 1/4 tsp black pepper, or to taste (I use sea salt)
1 tsp cumin spice to taste
1 full head of unpeeled garlic
How to make Buckwheat and Beef Pilaf:
1. Set a large heavy-bottomed stock pot or dutch oven (ours is 5 1/2 Qt) over medium/high heat and add 1/3 cup olive oil and 4 Tbsp butter. Add onion and sauté, stirring occasionally until softened (about 5 min).
2. Add cubed beef and sauté 5 min, turning once (beef will not be fully cooked). Add julienned (click here to see the handy slicer we use) carrots and stir another minute.
3. Add 4 1/4 cups cold water and season with 1 tsp cumin, 2 tsp salt and 1/4 tsp pepper or to taste. Bring to a boil then reduce heat to a low simmer, cover and cook 1 hour (you should hear the faint simmer when your lid is on).
4. Meanwhile (about 10 min before your timer is up), heat a large non-stick skillet over medium/high heat and melt in 4 Tbsp butter. Add 2 1/2 cups buckwheat and toast until golden, stirring often (3-5 min). Pour buckwheat into the pot in an even layer and gently pour enough hot water to cover buckwheat 1/2″ above the level of the buckwheat (I added 1 cup hot water).
5. Cut (using a sharp knife) garlic head in half and place over the top of buckwheat, cut-side-down, pushing down into the buckwheat slightly. Cook uncovered over medium heat until most of the liquid boils out (10 min).
6. Poke 8-10 holes through the buckwheat to allow steam to escape to the surface, then cover with lid, reduce heat to the lowest setting and let pot sit another 30 minutes. Remove garlic and stir everything gently to combine. P.S. The garlic cloves are perfectly edible – you can squeeze them easily out of their skins and serve them in the pilaf if you wish.
Did I mention the meat is T-E-N-D-E-R?
Buckwheat and Beef Pilaf (Plov)
Ingredients
- 1/3 cup olive oil
- 8 Tbsp unsalted butter, divided
- 1 large onion, diced
- 1 to 1 1/4 lbs beef, chuck, sirloin or good quality stew meat, trimmed of fat and cut into 1/2" to 3/4" thick pieces
- 3 large carrots, julienned
- 2.5 cups buckwheat groats, aka grechka
- 4 1/4 cups cold filtered water + 1 cup hot water
- 2 tsp salt and 1/4 tsp black pepper, or to taste (I use sea salt)
- 1 tsp cumin spice to taste
- 1 full head of unpeeled garlic
Instructions
- Set a large heavy-bottomed stock pot or dutch oven over medium/high heat and add 1/3 cup olive oil and 4 Tbsp butter. Add onion and sauté, stirring occasionally until softened (about 5 min).
- Add cubed beef and sauté 5 min, turning once (beef will not be fully cooked). Add julienned carrots and stir another minute.
- Add 4 1/4 cups cold water and season with 1 tsp cumin, 2 tsp salt and 1/4 tsp pepper or to taste. Bring to a boil then reduce heat to a low simmer, cover and cook 1 hour.
- Meanwhile (about 10 min before your timer is up), heat a large non-stick skillet over medium/high heat and melt in 4 Tbsp butter. Add 2 1/2 cups buckwheat and toast until golden, stirring often (3-5 min). Pour buckwheat into the pot in an even layer and gently pour enough hot water to cover buckwheat 1/2" above the level of the buckwheat (I added 1 cup hot water).
- Cut garlic head in half parallel to the base to expose cloves and place over the top of buckwheat, cut-sides-down, pushing into the buckwheat slightly. Cook uncovered over med heat until most of the surface liquid boils out (10 min).
- Poke 8-10 holes through the buckwheat to allow steam to escape to the surface, then cover with lid, reduce heat to the lowest setting and let pot sit another 30 minutes. Remove garlic and stir everything gently to combine. P.S. you can squeeze garlic cloves out of their skins and serve them in the pilaf if you wish.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I hope you put this on your menu for the week!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Love making this! Wondering if I try making this recipe with lamb meat, would the cook time after adding the meat be the same at all? Thank you for the help!
Hi Raya! I have not tested that to provide those exact instructions. I assume it would work, but you’ll have to experiment with it.
Hello, is it okay to rinse the buckwheat? I typically rise the buckwheat especially from the Russian store.
Hi Amanda! I did not rinse it for this recipe. It depends on the recipe and where it’s sourced from. That should be fine.
Our entire family loves this recipe! I have made this buckwheat plov countless times. Thank you for it!
Thank you for sharing, Anna! I’m so glad your family loves the recipe.
Has anyone tried this with bobs red mill whole grain buckwheat?
Hi Michelle, I looked through the comments and I’m not seeing anyone mention that specific brand or grain! If you experiment, let me know how you liked the recipe
I’ve made this before and LOVE IT! I have a question though – do you know how this would freeze? Any tips for freezing leftovers?
Hi LA, I havne’t tried freezing this to advise on it getting mushy or not once defrosted.
Hi!
I am going to make this recipe tonight and I’m so excited!
I was wondering if there’s any way to make it without the butter or at least minimize it?
Also, can I cut this recipe in half ?
Hi Emilia, I haven’t experimented on that yet but I think it’s okay to cut it in half. If you try that, please share with us how it goes.
I only put 2 tbs when I saute onions. Seems plenty! And only 1-1.5 TBS of butter when toasting buckwheat. It’s more than enough I found.
I am just starting to cook with buck wheat as it is so healthy. I will try this recipe soon, it looks amazing!
The health benefits are so great! I hope you enjoy this recipe, Stephen!
I’ve never used buckwheat, but I have barley on hand. Wondering if barley could be substituted in this recipe? Thoughts?
Hi! I haven’t tested this with barley to advise. If you happen to experiment I would love to know how you like this recipe!
Have you ever make this recipe in Instant pot?
Hi Katherine, I haven’t done this particular recipe in the instant pot but we have a similar one with beef and rice. We also have a great chicken and rice. Here are all of our instant pot recipes.
I love kasha! Have you adapted this dish for cooking in the Instantpot? Please do. Thanks
Hi Chris, I haven’t tried this particular recipe in an instant pot – buckwheat would cook much faster than the beef. It might help to follow our beef plov instant pot recipe instead which has a very similar flavor profile.
Can I add mushrooms to it?
Hi Natalia, I haven’t tested that but that should work. If you experiment please let me know how you like that.
Hi, Natasha!
Tell your husband he’s almost a genius. 😜 We’ve been making this dish for over 4 years. I had gulsh left over one day and didn’t want mashed potatoes with it, so I pulled out the grechka! It was a hit. Everybody loved it.
I will pass that on! Thank you so much for sharing that Ludmila!
Huge fan of the recipe, especially the preroast of the buckwheat groats.
How would you adapt this recepie for an Instant Pot?
I haven’t tried this particular recipe in an instant pot – buckwheat would cook much faster than the beef. It might help to follow our beef plov instant pot recipe instead which has a very similar flavor profile.
I’m so glad you love our buckwheat pilaf recipe! I haven’t made this in the instant pot because I think it might be complicated since you would have to open the pot after a time to add the beef. Without testing it, I wouldn’t be able to give you exact instructions for the instant pot.
Hi! I just got an instant pot and what to try to make this recipe..
What do you think? Do you have any suggestions or tips?
Hi Lana, I haven’t tried this particular recipe in an instant pot – buckwheat would cook much faster than the beef. It might help to follow our beef plov instant pot recipe instead which has a very similar flavor profile.
Natasha – thanks for the great work you’re doing with your website! I became a much better cook (from zero, actually) – thanks to you. Question – what peeler/grater do you use for carrots? The one in this recipe looks like it’s creating a nice thin jullien. (this looks like it will be just the right cut for the Korean carrot salad (the russian/korean salad with garlic and vinegar)
Thank you for that amazing compliment! I’m so happy you are enjoying our blog! This is the peeler we use here. I hope you like it!
Hi Natasha thank you for the recipe. I’m trying to eat healthy. Can you tell me how much is one serving and how many calories are in there?!! Thank you
You’re welcome Vicki! We are working on adding nutrition labels and metric measurements on all of our recipes. It’s a slow process since it is one recipe at a time. Until all of the recipes are updated, check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you!
Natashanka, it is soooo nice to have your blog for ideas. as a fellow Russian girl looking for recipes that our moms cooked, but with american measurements and ingredients, it is soooo helpful. i’ve cooked so many of your recipes and all are so simple and delicious.. you rock!
I’m glad you find my blog so helpful! Thanks for following Alla and sharing your encouraging comments!
Do you use whole groats, or cracked ones? I have some labeled “medium granulation” kasha.
Hi Betty, from what I can tell, yours are the cracked ones which cook much faster. They should be whole groats for this recipe or they will be overcooked and probably mushy.
Hello Natasha!
Do you wash or soak your buckwheat?
Thank you!
Hi Marina, it depends on the recipe and also where the buckwheat is sourced from. I will aways state when it is necessary in a recipe. In this recipe, I did not rinse or soak.
For an additional bit of depth, I substituted 1 cup of decaf Texas pecan coffee. We learned, living overseas, that adding coffee to any pot roast, no matter how old that water buffalo was when it dropped dead, could tenderize beef like nothing else, and really added a nice depth. Decaf is simply because I am caffeine sensative.
Interesting!! I haven’t tried that before but now I’m so curious!
This turned out so delicious! I will definitely make it again and again!
I’m glad to hear that Hannah! Thanks for sharing your great review with other readers!
Second receipt in one week, it’s good, but I feel it needs a pop flavor to stand out. What do you think about adding some herb like bay leaf, cilantro, rosemary or sage?
Hi Stefano, the flavor combination is more of the traditional flavor profile of plov but you can definitely experiment with new flavors 🙂
Hi Natasha. Thank you so much for these awesome recipes! Can you please tell me if I am using already toasted buckwheat, do I still need to toast it separately and add butter?
thanks!
Hi Alina, yes I would still toast the buckwheat because it becomes fragrant and adds a deeper nutty flavor.
Natasha, I love your recipes! They are always so delicious and I know that I can fully trust them. I’m planning to try this buckwheat beef pilaf tonight. What if I add mushrooms to this recipe? I think it will taste Great! 🙂 keep it up! 🙂
Thank you Rose and I’m so glad you are enjoying our recipes! 🙂 I do think mushrooms would taste great and that is an awesome idea!!
Hi Natasha,
I see that you said to use a heavy bottom pot or dutch oven. I have neither. Just regular pots. Would that still work? Or would I have to change the cooking time or temp? I want to make it tonight so I hope to hear from you soon. Thank! 🙂
Hi Stacey, the reason why a heavy bottom is recommended is for more even heat distribution and to reduce the risk of scorching on the bottom. I would just keep a close eye on it and make sure the pot isn’t set over too high of heat.
I made this a couple of days ago. With half the amount of meat, i added half a leek- in with the carrots- because i needed to finish it & some broccoli- in with the garlic (I’m big on my veggies, can you tell..). I only had green buckwheat so i skipped the last cup of water (they can get quit mushy).
It came out very nice- applause and hats off all around.
Next time I’m going to put more onions- maybe even caramelize them separately and serve on top, less garlic but peel them off & quarter them.
Thanks for a great meal idea, very versatile, healthy, delicious and easy.
Hadass, thank you for such a nice review 😬. I totally agree with you about the versatility of the dish.
Hello natasha! I want to make this recipe but i already have the buckweat boiled, how should i make it?
Hi Rebecca, I don’t think there is a practical way to do it that way – you would end up with overcooked buckwheat or flavors that aren’t properly melded together.
PLEASE REPLY SOON! I don’t have beef… I have pork..and don’t know if I should unfreeze it for the recipe but want it done before husband comes from work :). Can I use pork instead? And if yes what would be the cooking time? Or will it be the same? I looked at your pork recipe with buckwheat but its not the same… Can I do this recipe except with’ pork???
Hi Natasha, pork should work fine 🙂 I would use the same cooking time and keep everything else the same 🙂
Thank you so much for replying fast 🙂 and I did the recipe with beef before amd it was amazing and something I never thought would taste good but tadaa you’ve proved me wrong! Now I’m hoping this will taste just as good 🙂
Kind of URGENT comment…so what If I completely missed the part where you have to cook the meat separately for an hour before adding buckwheat? I added the seared meat with the raw buckwheat and poured water over it? Is 30 min enough to cook the meat? Or am I doomed? Lol
You are not doomed. 🙂 The meat just will not be as tender, but the overall dish should still taste good. I think you would like it better if the meat was cooked longer, but it should still taste great!
Thanks! I tasted it and it turned out pretty good! Next time I’ll do it by the rules 😉 thanks for the great recipe!
Haha by the rules. 🙂 I’m so glad you sill liked it.!
Hi Natasha,
How are you?
I made this recipe last night, and my buckwheat came out like mush. I did add a little extra onion and a little bit extra meat, and added a little bit less water than what is needed from recipe. Maybe that didn’t help…otherwise, the rest of your ingredients/procedures, I followed. If I were to make this recipe again, any thoughts on how to cook buckwheat without making it like mush. Or, maybe it is supposed to be this way? Also, even when I added a bit more meat, the proportions is still off to me, there is still too much buckwheat vs meat. I like my dishes meaty! 🙂
Hi Anna, it really depends on where you get your buckwheat. It isn’t supposed to be mushy but the grains are individual as shown in the photos. With good buckwheat, even if you get your proportions off slightly with water, it shouldn’t turn to mush. I always purchase mine at a European/Russian store. The second best place is whole foods. You can also find it on Amazon (I buy this exact brand at the local European store). I’ve purchased it at Winco before and it was terrible from there and turned to mush. Where did you buy the buckwheat?
Thank you for sharing the link of the groats that you use. I did not realize that brand makes a difference on the quality and how the buckwheat cooks, even if it is a whole grain kernel. I used Wolff’s Whole Buckwheat Groats that I bought at a local Shoprite. Unfortunately, the closest European/Russian food store (that I am aware of) is about an hour from where I live. 🙁 I do have a bag of some Russian brand buckwheat/whole kernels from a recent trip to Netcost. So, I do plan to try this recipe again. Especially, that my husband, son and I enjoyed the flavors of this recipe, regardless how mushy. Thank you for your thoughts and delicious recipes!
Love this recipe , it is sooo good!!!
Thanks , Natasha
Glad you loved it Nelea!!
Hi Natasha, I loved this recipe! Hopefully, my family will too (I made it for tomorrow). Thank you so much for sharing. I think I like it even more like this then the traditional way with rice. Happy holidays!
I’m so glad you enjoy it Sveta! Merry Christmas 🙂
Funny that you say your husband came up with the idea when I was the one who gave you the idea on your other buckwheat recipe months before you posted this. Do you always take credit for ideas people give you?
Hi Lana, I always give credit where credit is due. He got the inspiration for this recipe from a Russian cookbook and we combined it with our own plov recipe to come up with it. My husband doesn’t read through all the comments as we get sometimes more than 200 comments a week. If the recipe was from you, I definitely would have given you credit. I do appreciate when readers share creative ideas and I have even shared several reader recipes on my blog which have become family favorites (always crediting).
I just found it interesting that you commented back that it was a great idea to make buckwheat plov and all of a sudden your husband came up with the idea a few months later. I wouldn’t be the one taking credit for it anyway, my mom came up with it many years ago and I was just excited to share the idea with you since you asked for other ways to enjoy buckwheat. I’m glad you figured out a recipe you like. I’m sure other people have figured out that replacing almost any rice dish with buckwheat is easy and tastes great with a few adjustments. Best of luck to you and I look forward to trying some of your other recipes.
I just made this, the 1st time…. And aahhhggg this is so tasty!!!!!the meat is just so tender and juicy!!!
Thank you so much for the recipe!!
I think everyday I try to do new recipe from here!! And I can absolutely say that all of them, turned out so good😍😍😍 Yumm, yummm!!!
Thank you again Natasha!
You are the best!!!😍😍😍
I am so happy to hear that!! Thank you for that amazing compliment! 🙂
please make your recipes for 2 people as some of them are too much for us
mark how many servings it will give
thank you
Hi Sonia, I try to provide the serving size on all of my recipes in the print friendly section towards the bottom of the post. We usually cook for a larger family so that is why I share my recipes as typically serving 4-8.
Hi!
How would I cook the chicken breast or things instead of beef for this recipe? Less time, maybe water? Or any other suggestions? And if I have Russian grechka, do I still need to toast? No washing?
🙂
Thank you!!!!!
Hi Tanya, I used a Russian buckwheat and I still toasted it. You usually don’t have to wash it unless you get it out of a bin. If it was packaged, you should be fine without rinsing :). The cook time with the chicken should be less. Cook it until it is tender. I always make this with beef so I don’t know exactly how long with chicken. I do think chicken thighs would be better and more tender than chicken breast 🙂
This is an awesome recipe. My family loves it:-). Please post a recipe for a traditional pilaf as well. Will be greatly appreciated.
Hi Margarita, I’m so happy your family loved it! 🙂 Click here to see my other plov recipes including beef and chicken.
I am going to be cooking buckwheat for the first time and was wondering which you recommend more, the pork and buckwheat or this recipe. They both look scrumptious! I love your blog. Thank you!
This one is a little more time consuming but I have to say it is my favorite of my buckwheat recipes 🙂 Although they are both worth trying 😉
This dish is just heavenly. Made it a few times, it’s a winner every time! Thank you for another perfect recipe!
Thank you so much for that fantastic review! 🙂
Natasha, I have a bag of unopened buckwheat that’s expired..should I use it? There is not one single store in my town that sells buckwheat. Or should I just go with the rice plov??
Thank you!!
How far expired is it? If it’s pretty recent and it’s an unopened bag it may still be fine I would use the sniff test and if it smells rancid or old, discard it. Also, Amazon actually sells Russian buckwheat which I think is superior to what is in American supermarkets because it doesn’t get mushy.
2014! haha. But it smells fine.. maybe I should just try the rice..
Thank you, I’ll check out the russian buckwheat.
If it smells fine, I’d venture to say it’s still ok (although obviously I can’t guarantee it lol). 🙂
That’s what I’m thinkin! Thanks Natasha.
😉
Just made this and LOVE it! My son said it is his favorite food now! Thank you so much for sharing!
That is the sweetest. I love that! Thanks for sharing your awesome review 🙂
Hi Natasha! I love grechka! I can have it breakfast lunch and dinner just plain, lol! My family, however needs something added to it! So I’m trying your recipie today 🙂
Anyway, I’m very thankful for your blog, been coming here a lot for yummy ideas! I’m suggesting you make recipie cards and sell them! I know I’d buy them for sure! Happy New Year and many blessings to you and your family! <3
Thank you so much and I appreciate the idea too! I’m so happy you’re enjoying my blog and I think you’ll love this recipe if you are a buckwheat fan 🙂
Hi Natasha!
Today is the second time I’m making this dish. Mu husband says it’s his favorite so far! Also, since I’ve started making your recipes my husband says my cooking has improved, haha!!! Thank you! Post more recipes!
Galina, thank you for your sweet comment and you are welcome 😀 .
Natasha
Thank you very much for this recipe!
I would never imagine to change rice to buckwheat in this recipe but it came out so delicious and to be honest i like it a lot more than with rice ( i think it also more healthy). I also put “osem” chicken soup instead of salt in water.
Thanks again
Looking forward to try something else
Elena, thank you for such a nice review 🙂 . I like buckwheat better than rice too.
This looks so fantastically comforting! Yum!
Thank you Emily, it tastes as good as it looks :D.
I cooked this for my family. It was good, meat was tender, however, I think that a stick of butter kind of cancels out the healthiness in this dish. I will definitely cut back on butter next time. Also, I want to try searing the meat first without onions, because I think the onions get in the way of meat getting a good sear. Unless I did something wrong:) Anyway, thanx for recipe.
Hi Alena, Plov is traditionally made with even more oil and butter. I actually used less than normal, but I’m also a butter lovin’ kinda gal ;). The searing isn’t as important (it doesn’t have to be a perfect “sear”) because the meat becomes tender with the long cooking time. I’ve used a little more meat in the past and it became juicy instead of searing and it still turned out great and very tender.
Just WOW!!! This is the best plov I’ve ever made😇😋 Even the garlic is amazingly delicious 😉 Thank you so much for the recipe!
Yay!! That’s quite a compliment. Thank you so much for sharing your awesome review 🙂
Girl……I made this just now and was BOMB!!!! great way to incorporate something healthy.
Isn’t it great? I’m so happy my hubby came up with this – it was his idea! He’s so smart 🙂
Natash You always make something so good looking i drool looking over it then decided cooking isn’t so bad. lol. malodets, and your photos are immaculate.
Thank you so much Lily 🙂
Hey Natasha do you think it would be okay if the carrots were grated instead of julienned?
Irina, grated carrots are fine, you can also thinly slice them. Let me know how it turns out :).
Hi! This sounds delicious! Do you think I can use chicken thighs instead of beef? How do you think that will taste?
Vitaliya, that should work fine. It should still taste good :).
Made this yesterday, tastes amazing!! Thank you so much for the recipe and the idea! Its like grechka with the podliva in one pot:)) thanks again, will definitely be making this again!
I’m so happy you enjoyed it! 🙂 Thanks Lena!
I made this for dinner last night, and we loved it!! Thank You for another great recepie!
That’s fantastic! Thank you for sharing your great review 🙂
This looks really good and autumn appropriate. I guess I need to buy the garlic, though. I grow it in my garden but it will be mission impossible to make it that clean.
I hope you love it! 🙂 It really is a hearty, homey meal.
Yum. I make a similar thing but with a few diced tomatoes through it. Love your website. Great to find reliable Russian recipes. (I’ve got a Russian husband) I’ve tried a few from Russian websites but the recipes always seem to be off and quite end in disaster!
That is a wonderful compliment and thank you so much Sophie! We do try very hard to be clear and precise with our instructions, ingredients and photos. It’s a painstaking process but it’s how we would want to find recipes so that is how we provide them. I know exactly what you’re talking about! 😉
Hey Natasha! Do you have any video tutorials showing how you use the mandolin slicer?? Seems like I’ve seen it on here before? I bought one (different brand than yours) and I tried to use it when making borsch and almost hurt myself bad lol! Don’t know if I just bought a bad one or if my technique is wrong?! The carrots are so hard- I had very difficult time trying to push it down to shred it..!
Hi Lindsey :). Always use gloves – we purchased these no No Cry brand gloves on Amazon and they absolutely save your hands. They are great for mandolin slicing, grating, and using the matchstick slicer.
Last night I made a plan to make your buckwheat and ground pork one pot recipe tonight but then I saw your newest post just in time to get a nice piece of beef at the store instead! I love plov but don’t enjoy eating rice very often so this is a perfect take on it, especially because I love buckwheat even more!! Plus it’s so easy to make! It’s simmering now and smells fantastic…can’t wait until it’s ready! Thanks Natasha!
Oh do let me know how you liked it! Enjoy! 🙂
Love this idea! I have to try making this. Good thinking Vadim. Way to go!
Thanks Valya 🙂
can you use ‘instant’ kasha ( the one that comes in perforated boil bags for this? It may save some time. I love kasha and I love Plov. can’t wait to make this, but I will probably try it with lamb instead of beef. like the idea of using a whole garlic cut in half too.
I don’t really have any experience with instant kasha – I usually just buy the regular buckwheat so I’m not sure how it converts as far as how much water you need for the amount of buckwheat. I imagine you wouldn’t want to cook it as long with instant buckwheat or it would probably get mushy.
‘instant’ kasha cooks fairly quickly (less than 10 minutes if even that) and just absorbs the cooking water. You can tell it’s done when it’s fat and soft. Because the plov has so much liquid already, just tossing it in dry should absorb the liquid and you can also skip sauteeing the kasha before you add it to the pot.
Thanks for sharing that! I hope it works out. If you try it, let me know how it goes 🙂
Thanks so much for this recipe! I have a friend who can’t have any carbs at all and this is perfect!!!! If u could maybe come up w some other recipes that are carb free.. It would be awesome! Thanks:)))))
Hi Tanya, did you mean gluten? Because this is gluten free, but it does have carbohydrates. 🙂
I JUST made buckwheat last night and am almost out! I will HAVE to get more for my birthday in a few weeks so I can make this!
I hope you and all of your party guests love it! Happy birthday! 🙂
Yayyyyyyyyyy!!!!!! I’ve been silently hoping for this EXACT RECIPE!!!! (Unlike white rice buckwheat is a complex carb full of protein). You rock, the end.
Ha ha. Thanks Lena. 😉
Yyuumm, this looks very delicious, definitely going on my to do list 🙂 but i’ll probably use tri-tip beef, I always use that for my plov, and love it:) thank you again for the recipe:)
You are welcome Alena :), I will use tri-tip beef next time as well :).
What a brilliant idea! Kudos to Vadim for thinking it up. 🙂 I don’t think I can ever get tired of buckwheat and the more ways to eat it the better. I’ve been sitting on a buckwheat recipe idea for a while myself but still haven’t managed to flesh it out. I am now inspired!
I know, I could just kiss him for it. I think I will! 😉 Ha ha. I’m happy you’re inspired to cook some buckwheat too 🙂
This looks so delicious and healthy!
Found out today that my li’l sweetheart’s preschool will be serving this for lunch. Am very pleased she’ll be getting a hearty, nourishing meal.
That’s so neat!! That makes me happy. Buckwheat is so amazingly healthy!
Natasha, she loved it. Ran home to tell me lunch was amazing. Now, thanks to you, I have the recipe and can make it for her at home! xo
Coco, that makes me so happy, thank you for sharing that with me :D.