Buckwheat and Bacon Side Dish

12 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    28 m
  • Ready In

    48 m
Recipe by  REDFIORO

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

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Adjust Servings

Original recipe yields 2 servings



  1. 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.
  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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Reviews (12)

Rate This Recipe


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)!



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



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.

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Amount Per Serving (2 total)

  • Calories
  • 208 cal
  • 10%
  • Fat
  • 8.7 g
  • 13%
  • Carbs
  • 25.3 g
  • 8%
  • Protein
  • 9.3 g
  • 19%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 753 mg
  • 30%

Based on a 2,000 calorie diet



previous recipe:

Bacon Risotto


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Elegant Thanksgiving Squash Side Dish