Buckwheat pilaf with chicken for Iftar I made bread with milk from our ancient sweets

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free, while margarine is often cheaper.

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini is lower in calories, while canned mushrooms are more affordable.

Rinse buckwheat under cold water and drain.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add diced chicken and cook until browned, about 6-8 minutes.

Incorporate diced carrot and sliced mushrooms, cooking for another 5 minutes.

Add buckwheat to the skillet and stir to combine with the chicken and vegetables.

Pour in vegetable broth and add bay leaves and thyme.

Bring to a boil, then reduce heat to low and cover.

Simmer for about 15-20 minutes until buckwheat is tender and liquid is absorbed.

Remove from heat and let it sit covered for 5 minutes.

Fluff with a fork and stir in chopped parsley and lemon juice.

Season with salt and black pepper to taste.

Cooking Techniques

Spice Level:

Allergens