Buckwheat Simmered with Bacon

    Buckwheat Simmered with Bacon


    14 people made this

    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.

    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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