This alternative to rice pairs buckwheat with bacon to create a meaty-tasting side dish.

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Recipe Summary

prep:
20 mins
cook:
28 mins
total:
48 mins
Servings:
2
Yield:
2 servings
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Ingredients

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

Directions

Instructions Checklist
  • Heat the olive oil in a saucepan over medium heat. Stir in the shallots and garlic; cook until softened and light brown. Add the bacon pieces and buckwheat; cook and stir until the buckwheat turns orangeish brown, about 5 minutes.

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  • 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.

Nutrition Facts

208 calories; protein 9.3g 19% DV; carbohydrates 25.3g 8% DV; fat 8.7g 13% DV; cholesterol 14.1mg 5% DV; sodium 558.9mg 22% DV. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/09/2007
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)! Read More
(20)

Most helpful critical review

Rating: 2 stars
08/17/2010
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. Read More
(10)
17 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/08/2007
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)! Read More
(20)
Rating: 2 stars
08/16/2010
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. Read More
(10)
Rating: 5 stars
09/28/2009
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 Read More
(9)
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Rating: 5 stars
11/09/2009
The bacon is so good! Doesn't make a whole lot by our American standards but this could be a main dish for 2 people. Careful about wolfing this down too fast... the buckwheat is SOOOO filling you could get a tummy ache! Thanks for the great recipe! Read More
(5)
Rating: 5 stars
07/13/2011
I accidentally used bulgur instead of buckwheat but it still tasted delicious. This recipe doesn't make much -- I ate the whole thing for lunch (which is good for me because I'm the only one in the house who'll eat it). I didn't add salt because the bacon and chicken stock had plenty and I used way more parsley for personal preference. Will definitely make again. Read More
(5)
Rating: 5 stars
08/21/2009
Really good!!! As much as my husband dislike buckwheat even he admitted that this one is good. Read More
(4)
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Rating: 4 stars
09/03/2008
this is pretty good. Definitely a savory side dish. I will make again! Read More
(4)
Rating: 3 stars
12/11/2007
so so Read More
(3)
Rating: 5 stars
12/27/2010
LOVE IT! makes buckwheat very tasty. Read More
(2)
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