Buckwheat and Bacon

Side Dishes | 0 comments

Shared By: Adapted from All Recipes

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


  • 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


  • 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.


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