Toasting brings out the flavor of many ingredients, especially nuts and grains. This pilaf calls for whole grains of buckwheat (called groats) that have been preroasted. Sold in most supermarkets as ‘kasha’ it comes in both whole-grain and cracked versions.
Preheat the oven to 350°F. Toast the walnuts for 7 minutes, or until crisp and fragrant. When cool enough to handle, coarsely chop.
In a large skillet, heat the oil over medium heat. Add the bell pepper and garlic, and cook for 4 minutes, or until the pepper is tender.
Stir in the buckwheat and red lentils, and cook for 3 minutes, or until the buckwheat is well coated.
Add the boiling water, rosemary, salt, and black pepper; bring to a boil. Reduce to a simmer; cover and cook for 15 minutes, or until the buckwheat is tender. Stir in the walnuts, apricots, figs, and parsley.