Savory Buckwheat Pilaf with Toasted Spices

1 tbsp Olive Oil?
1 yellow Onion?, chopped

In a saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes.

1 cup Buckwheat? groats
3 cloves Garlic?, minced
1/2 tsp Cumin? seed
1/2 tsp Mustard? seed
1/4 tsp ground Cardamom?

Add the buckwheat groats, and the spices and garlic. Saute, stirring occasionally, until the spices and garlic are fragrant and the buckwheat is lightly toasted, about 3 minutes.

2 cups Vegetable Stock?

Carefully pour in the stock. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until the liquid is absorbed, about 10 minutes. Remove from the heat and let stand, covered, for 2 minutes.

1 Tomato?, peeled and seeded, then diced
1/2 tsp salt
2 tbsp chopped fresh Cilantro?

Stir in the tomato and salt. Transfer to a serving bowl and sprinkle with the cilantro. Serve immediately.

Source: The New Mayo Clinic Cookbook: Eating Well for Better Health by Cheryl Forberg and Maureen Callahan (CPL 641.563)

http://www.amazon.com/exec/obidos/ASIN/0848728122/acollectofdec-20

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