Buckwheat and sauteed onions with a mild Italian flavor. This nutty grain dish is a tasty alternative to a rice pilaf or other side dish.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified


  • Bring water to a boil in a saucepan. Add buckwheat; cover. Reduce heat to low; cook until water is absorbed, about 20 minutes. Remove from heat; fluff with a fork.

  • Melt butter in a skillet over medium heat. Stir in pesto sauce and onion. Cook and stir until onion is tender, about 5 minutes. Add buckwheat; stir to combine. Season with salt and top with Parmesan cheese.

Nutrition Facts

518 calories; 34.9 g total fat; 75 mg cholesterol; 518 mg sodium. 42 g carbohydrates; 14.4 g protein; Full Nutrition