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

Ingredients:

• 1 teaspoon olive oil
•  2 shallots, finely chopped
• 1 clove garlic, minced
• 2 bacon strips, chopped
• 1/4 cup uncooked medium roasted buckwheat groats
• 3/4 cup chicken stock
• 1/3 cup coarsely chopped flat-leaf parsley
• salt and coarsely ground pepper to taste

Directions:

• 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.
• 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.