Buckwheat and Pasta

    Buckwheat and Pasta

    (25)
    1save
    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 (25)

    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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