Carrot, Kasha, and Caraway Pilaf

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

1 Tbsp. oil
1 medium carrot, diced small
1/2 medium yellow onion, diced
1 cup whole roasted buckwheat groats (kasha)
2 cloves garlic, minced
1 tsp. caraway seeds, crushed
2 cups vegetable stock
1/4 tsp. salt
several grinds black pepper
2 tsp. sweet paprika

Heat the oil over medium heat in a heavy-bottomed skillet that has a tight-fitting lid.  Add the carrot and onion and saute 5 minutes.  Add the kasha, garlic, and caraway and saute 3 minutes.  Stir in the stock, salt, and pepper.  Bring to a simmer, cover the pan tightly, reduce the heat to low, and cook 20 minutes.  Turn off the heat and allow to stand 10 minutes before removing the lid.  Transfer the kasha to a bowl or platter and toss with the paprika, breaking up large clumps as you do.  Serve hot.