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+ servings

Spiced Vegetable Millet & Buckwheat Pilauf

Gluten-free, Dairy-free, Egg-free, Soya-Free, Vegetarian, Vegan
5 from 1 vote
Servings 4 adults
Author Vicki Montague - The Free From Fairy


  • 100 g millet grains
  • 100 g buckwheat grains
  • 1 large carrot peeled and chopped
  • 1 red onion - finely chopped
  • 1 orange or other coloured pepper - chopped
  • 1 clove garlic - finely chopped
  • 1 thumbnail piece of fresh ginger - finely chopped
  • 3-4 leaves spring greens or a large handful of spinach - finely chopped
  • 100 g frozen peas
  • 1 lime - zest and juice
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1/4 tsp ground cinnamon
  • 1 tsp sized piece solid creamed coconut
  • Handful mixed nuts - toasted (for the top)
  • Handful fresh corriander - chopped, to serve


  • Place the millet and buckwheat in a large saucepan over a medium heat and toast for approx. 5 minutes until you can start to smell them cooking.
  • Remove the grain from the pan and add the onion, carrot and pepper along with a large splash of water.
  • Place the lid on the pan and sweat the vegetables over a low heat until soft (about 15 mins - you may need to add more water to prevent burning or sticking).
  • Once the vegetables are soft, add the garlic, ginger and spices and stirring all the time cook for a further minute.
  • Add 1 pint of water (or stock - but check gluten-free), the grains, peas, spring greens and creamed coconut. Stir then leave to cook with the lid on for about 12 minutes or until most of the liquid has been absorbed.
  • Remove from the heat and leave with the lid on for approx. 3 minutes until all the liquid has been absorbed. In the meantime lightly toast the nuts in a frying pan over a medium heat, until slightly brown (watch them all the time so they don't burn!).
  • Just before serving stir through the lime zest and juice and serve scattered with the nuts and chopped coriander.