Grechka and Zucchini Pilaf

Cooking the Buckwheat Rinse the buckwheat in a fine-mesh strainer until the water runs clear. In a saucepan, combine the rinsed buckwheat and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the buckwheat is tender and the water is absorbed.

Sauteing the Vegetables In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic, diced zucchini, paprika, cumin, salt, and pepper. Cook, stirring occasionally, until the zucchini is tender and slightly golden.

Combining the Ingredients Once the buckwheat and zucchini are cooked, add the sautéed vegetables to the buckwheat and gently combine. Adjust the seasoning if needed.

Serving Garnish the pilaf with fresh parsley and serve with a dollop of sour cream or yogurt, if desired. Enjoy hot!

5.This dish serves 4-6 and is perfect for a wholesome and satisfying dinner.