Buckwheat Simmered with Bacon

    48 minutes

    If you don't like rice, try this recipe with which pairs buckwheat with bacon. It's a hearty, meaty side dish that goes with anything.

    17 people made this

    Serves: 2 

    • 1 teaspoon olive oil
    • 2 eschallots, finely chopped
    • 1 clove garlic, minced
    • 2 bacon rashers, diced
    • 1/4 cup roasted buckwheat
    • 3/4 cup (190ml) chicken stock
    • 1/3 cup coarsely chopped Continental parsley
    • salt and coarsely ground pepper to taste

    Preparation:20min  ›  Cook:28min  ›  Ready in:48min 

    1. Heat the olive oil in a saucepan over medium heat. Stir in the eschallots and garlic; cook until softened and light brown. Add the bacon pieces and buckwheat; cook and stir until the buckwheat turns orange-ish brown, about 5 minutes.
    2. Add the stock and bring to a boil over medium-high heat. Reduce the heat to low and simmer gently until the liquid is absorbed and the buckwheat is tender, 13 to 15 minutes. Toss with the parsley and season to taste with salt and pepper. Serve immediately.

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    Reviews in English (14)


    I used 5 strips of turkey bacon, extra garlic from a jar, 1/2 cup buckwheat and 1 1/2 cups very low sodium organic chicken broth. I left out the parsley and shallots, but added plenty of green onions. The cooking time was still perfect and my husband loved this! Thanks for the new buckwheat recipe (there are not too many off them around)!  -  08 Sep 2007  (Review from Allrecipes USA and Canada)


    I love buckwheat but I wasn't impressed with this recipe. I would recommend adding onion (separately cooked till golden) in the end, because otherwise it becomes mushy.  -  13 Aug 2010  (Review from Allrecipes USA and Canada)


    This recipe rocks!! We are new to the gluten-free thing and this dish was the perfect intro. I had to double the recipe to feed my two pre-teen boys  -  25 Sep 2009  (Review from Allrecipes USA and Canada)