Buckwheat Pilaf - cooking recipe

Ingredients

1 cup buckwheat groats, roasted (kasha)
1 3/4 cups filtered water or 1 3/4 cups vegetable stock
3 tablespoons toasted sesame oil
1 tablespoon garlic, minced
1 leaf lime, sliced very thin
1 cup red bell pepper, diced
3 tablespoons green onions, diced
3/4 cup carrot, grated
2 tablespoons soy sauce (to taste)
1 tablespoon cilantro, minced
1/2 teaspoon crushed red pepper flakes (to taste)

Preparation

Place water or stock in a 3 quart pot and bring to a boil on high heat.
Add buckwheat, cover, reduce heat to simmer and cook until kasha is tender and liquid is absorbed, approximately 15 minutes.
Gently fluff with a fork and place in a large mixing bowl.
While buckwheat is cooking, place 1 tablespoon of sesame oil in a medium size saute pan on medium high heat.
Add garlic, lime leaf and red bell pepper, cook for 8 minutes, stirring frequently, adding small amounts of water as necessary to prevent sticking.
Add to bowl with remaining ingredients and mix well.
Variation:
Add a handful of rinsed and chopped kale and 1/2 cup of cubed tofu while cooking buckwheat.