Buckwheat and Pasta
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
- In a saucepan bring the chicken stock to a boil with the buckwheat. Reduce the heat and simmer, uncovered, for 15 minutes.
- 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.
- 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:
(27)
Reviews in English (22)
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)
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)
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)