Buckwheat and Pasta

    Buckwheat and Pasta

    Recipe Picture:Buckwheat and Pasta
    1

    Buckwheat and Pasta

    (25)
    30min


    24 people made this

    Buckwheat is mixed with onions and pasta to make this very simple and traditional Western European side dish. It is a staple at our holiday table and delicious drenched in gravy.

    Ingredients
    Serves: 6 

    • 1 1/2 cups (400ml) chicken stock
    • 3/4 cup toasted buckwheat
    • 375g bow tie-shaped pasta
    • 2 tablespoons olive oil
    • 2 onions, diced
    • salt and pepper to taste

    Directions
    Preparation:5min  ›  Cook:25min  ›  Ready in:30min 

    1. In a saucepan bring the chicken stock to a boil with the buckwheat. Reduce the heat and simmer, uncovered, for 15 minutes.
    2. Bring pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and rinse with cold water.
    3. Pour the oil in a frypan over medium heat. Cook and stir the onions in the oil until lightly browned, 7 to 10 minutes. Stir the drained pasta and buckwheat into the onions and season to taste with salt and pepper.
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    Reviews and Ratings
    Global Ratings:
    (25)

    Reviews in English (20)

    by
    39

    Excellent basic recipe! Traditionally, the onion is sauteed in chicken fat, but being vegetarian, I use EVOO like the recipe called for. Instead of chicken broth, I use a strong mushroom broth, and then toss a dozen sliced creminis in with the onions to sautee. Don't be shy with your broth and fat in this dish - it's where most of the flavor comes from. One note on the instructions: The way I was taught, you dry-roast the kasha in a hot pan for a few minutes, then bring water/broth to a boil BEFORE adding the kasha. This way it doesn't get mushy.  -  03 Feb 2011  (Review from Allrecipes USA and Canada)

    by
    21

    I love to add an extra veggie like broccoli or something colorful... Otherwise this is just as I have made all of my life!!! Perfection, along with heathful!!! Kasha, or buckwheat, is a complete protein!!!  -  17 Feb 2008  (Review from Allrecipes USA and Canada)

    by
    18

    I wrote this recipe and please note it was edited slightly prior to submitting. I don't know why they did that. I toast the kasha with egg in the pan first, then add the liquid (usually chicken broth or water with bouillon), cover for around 5-9 minutes and it's done. I NEVER DRAIN my kasha. This recipe is just a matter of preparing everything separate and tossing together. When in doubt, follow manufacture instructions. (hint)  -  14 Dec 2011  (Review from Allrecipes USA and Canada)

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