Buckwheat and Pork (one-pot meal)

Buckwheat and Pork (a healthy & easy one-pot meal!) @natashaskitchen

Here’s an easy and healthy dinner idea! We are buckwheat fans at our house and pretty soon buckwheat will need it’s own category on the blog 😉 (Click Here to read more about why buckwheat is so good for you). I love that this buckwheat and pork recipe is made in one pot. This means less dishes to clean and less fuss at the stove.

This is a simple, everyday buckwheat recipe that uses basic ingredients and the results are nothing short of delicious. My husband and son approved. P.S. This recipe is 100% gluten free. 🙂

Buckwheat and Pork (a healthy & easy one-pot meal!) @natashaskitchen

OUR LATEST VIDEOS

Ingredients for Buckwheat and Pork:

1 cup buckwheat, rinsed and drained well
1 1/2 cups boiling water
1/2-3/4 lb ground meat (we used pork)
1 medium onion diced (click for quick tutorial)
1 medium carrot grated
2 garlic cloves minced
2 Tbsp ketchup
1/2 tsp salt
1/4 tsp black pepper
2 bay leaves
Olive oil to sauté

Buckwheat and Pork

How to Make Buckwheat with Pork:

1. Heat a dutch oven over medium heat. Once it’s hot, add 1 Tbsp olive oil. Add well drained buckwheat and saute, stirring occasionally for 3-4 minutes. Remove buckwheat from the pot and set aside.

Buckwheat and Pork-2

2. In the same pot add 2 Tbsp more olive oil. Add diced onion and grated carrot and saute for 4-5 minutes or until softened. Add ground meat and continue to saute until lightly browned and cooked through. Add 2 Tbsp of ketchup, 2 minced cloves of garlic and combine well.

Buckwheat and Pork-3

3. Spread toasted buckwheat evenly over the top of the mixture and cover it with 1 1/2 cups boiling water. Sprinkle the top with 1/2 tsp salt, 1/4 tsp of black pepper and 2 bay leaves.

Buckwheat and Pork-4

4. Close the pot with a tight fitting lid. Simmer for 15 min or until kernels are soft and fluffy. Remove from heat and let it stand covered for an additional 10 min without mixing, then stir and serve.

Buckwheat and Pork-5

Buckwheat and Pork (a healthy & easy one-pot meal!) @natashaskitchen

Buckwheat and Pork (one-pot meal)

5 from 10 votes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Buckwheat and Pork (a healthy & easy one-pot meal!) @natashaskitchen
Here's an easy and healthy dinner idea! I love that this recipe is made in one pot. This means less dishes to clean and less fuss at the stove. This is a simple, everyday type of recipe that uses basic ingredients and the results are nothing short of delicious. P.S. This recipe is 100% gluten free.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$7
Servings: 4 cups

Ingredients

  • 1 cup buckwheat rinsed and drained well
  • 1 1/2 cups boiling water
  • 1/2-3/4 lb ground meat we used pork
  • 1 medium onion diced
  • 1 medium carrot grated
  • 2 garlic cloves minced
  • 2 Tbsp ketchup
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 bay leaves
  • Olive oil to sauté

Instructions

  1. Heat a dutch oven (or heavy-bottomed pot) over medium heat. Once it’s hot, add 1 Tbsp olive oil. Add well drained buckwheat and saute, stirring occasionally for 3-4 minutes. Remove buckwheat from the pot and set aside.
  2. In the same pot add 2 Tbsp more olive oil. Add diced onion and grated carrot and saute for 4-5 minutes or until softened. Add ground meat and continue to saute until lightly browned and cooked through. Add 2 Tbsp of ketchup, 2 minced cloves of garlic and combine well.
  3. Spread toasted buckwheat evenly over the top of the mixture and cover it with 1 1/2 cups boiling water. Sprinkle the top with 1/2 tsp salt, 1/4 tsp of black pepper and 2 bay leaves.
  4. Close the pot with a tight fitting lid. Simmer for 15 min or until kernels are soft and fluffy. Remove from heat and let it stand covered for an additional 10 min without mixing, then stir and serve.

Final Final Picmonkey Hashtag banner
♥ FAVORITE THINGS ♥
Shown in this post: (nope, no one paid us to write this; just stuff we love):
* The Le Creuset French Ovens are made to last a lifetime. They’re lovely too.
* This OXO garlic press is self cleaning and makes garlic work a breeze.

Does this recipe make anyone else crave pickles? I just love pickles 🙂 

Read comments/reviewsAdd comment/review

  • Ciara Myakicheff
    April 19, 2018

    Hi Natasha,

    Thank you so much for your wonderful recipes!

    I made this buckwheat with pork at the start of the week and loved it so much I made it again! I’ve been feeding it to my family and friends 🙂

    It might sound a little strange, but I just want to say thank you – my grandad was Russian but my mum grew up without him, so he’s a huge presence by his absence. It feels like half of us that’s missing. It occurred to me that I could get a tiny window on all that culture and lifestyle that we lost through food! Making pelmeni was a treat – the knowledge that my grandmothers probably did it for generations, and it was so satisfying to wrap up each little mouthful by hand knowing that i was feeding the people I love 🙂

    I love the flavours in Eastern European food, that kind of sour, pickle-y note seems to give great depth without adding spice or wine! So thank you so much for sharing your wonderful recipes with us, it really means a lot. And super tasty! I’ll be back!

    Best wishes to your family,
    Ciara Reply

    • Natasha
      natashaskitchen
      April 19, 2018

      Thank you so much for your thoughtful comment! It really means so much to me. I know what you mean about wrapping each little dumpling. It’s a beautiful thing! 🙂 Reply

  • Natalya Rybakov
    June 9, 2017

    Thank you, Natasha for such easy and very yammie recipe, but only it came out dry. I’m thinking that either might be cause I was steaming these 15 minutes on medium heat, or maybe cause I used regular skillet with not thick enough bottom, or small proportion of water compared to grechka? In our family we usually cook buckwheat to water 1 cup to 3 cups of cold water ( 1:3). What we do, on high hear we pour first 3 cups of cold water into sautéed meat, onions, carrots, and tomato or tomato sauce, and wait for water to boil, and then pour out 1 cup of buckwheat, and lower the heat to med-high, and wait 15 minutes. Reply

    • Natasha
      natashaskitchen
      June 9, 2017

      Natalya, If you have used the same proportions I have listed, make sure you are using tight fitting lid and keeping it covered. Make sure to keep it covered for additional 10 minutes after its done cooking. With buckwheat its easy to fix if it comes out dry, just stir in a splash of boiling hot water and fluff it up. Reply

  • Daniel
    March 8, 2016

    Thank you very much for teaching me how to cook with buckwheat. I was slightly unsure but with determined resolve of my new diet my wife enjoyed this dish thoroughly. I did cheat and use a little white wine instead of water however. Reply

    • Natasha
      natashaskitchen
      March 8, 2016

      I’m so happy to hear that. Thanks for sharing that with me 🙂 I love the idea of using white wine instead of water! Reply

  • Deb
    January 19, 2016

    Thank you so much for this delicious recipe! I found your recipe while searching for some tasty ways to cook buckwheat. Someone told me that eating buckwheat is great for healing bones (I recently had an injury). I used chicken breakfast sausage (because it was all I had) and WOW it was still so wonderful. I don’t have a dutch oven (just a ceramic stock pot) so I just stirred the bottom about 2-3 times and it did not burn. I’m so happy because this was healthy, so easy to make – even in a leg cast! 🙂 – the flavors are incredible, and my boyfriend approved (as in, he devoured it.) Now..off to find tonight’s dinner in the rest of your recipes! Thanks, Natasha! Reply

    • Natasha
      natashaskitchen
      January 19, 2016

      I’m so happy you loved it! I hope you recover quickly – that would be so hard to have a leg cast. Sheesh I cant even imagine. God bless you to heal quickly! If you are a buckwheat fan, you should try the buckwheat pilaf also. Mmm 🙂 Reply

  • September 23, 2015

    This sounds like such a comforting meal for when the weather gets colder. And so easy to make! Great pictures! Reply

    • Natasha
      natashaskitchen
      September 23, 2015

      Thank you Emily, I have another great buckwheat recipe coming later this week. You’ll love that one too :). Reply

  • Dora Lenchuk
    July 1, 2015

    Natasha, since I married a Russian wonderful man, the Kasha is one of the dishes that I introduced my kids since little. Some said don’t like it.
    I always make it the traditional way. But this time is my First one pot meal dish.
    I used ground turkey and instead of water I used chicken broth.
    Family loves this recipe now.
    I make a lot of your recipes.
    So today my honey said kasha Nasha …

    Thanks again! Reply

    • Natasha
      natashaskitchen
      July 1, 2015

      Dora, great job on improvising and you are welcome :). You just reminded me that I need to buy more of buckwheat, since we are out. Reply

    • Victoria
      February 5, 2016

      Dora, did you use the same proportions of Chicken Broth as water?

      Also how did the ground turkey came out? I used ground beef and it was not tender. Reply

  • Aleksandra
    June 21, 2015

    Natasha,

    Just found your blog and I love it! My family is Polish and so many of these recipes remind me of home 🙂 My mama just made this this other week! Reply

    • Natasha
      natashaskitchen
      June 21, 2015

      Welcome to the site Aleksandra :). Don’t you just love it when a recipe brings back sweet memories from your childhood. I hope you’ll find some new favorites. Reply

  • Susan
    June 16, 2015

    After making your “Buckwheat with Mushrooms,” I am a Buckwheat convert! I want to make this, substituting ground lamb for the pork (Pork is hard to get and very expensive in Middle East where I live). Do you think it will work? Thank you for your advice…. and your delicious recipes. Reply

    • Natasha
      natashaskitchen
      June 16, 2015

      I do think it would work well with lamb. It’s the opposite here; pork is cheap and lamb is expensive. Let me know how you like it with lamb! 🙂 Reply

  • Mila
    May 25, 2015

    Growing up, my mom made buckwheat all the time but this recipe was the first time I’ve ever made it myself. It turned out very good both times and my husband, who refused to eat buckwheat before, loved it. First time I made it with beef, second time all I had was breakfast pork sausage and it was delicious. Reply

    • Natasha
      natashaskitchen
      May 25, 2015

      Mila, I like the idea of beef and pork sausage :). Thank you for sharing that tip with me. Reply

  • Ilona
    May 5, 2015

    Thank you so much for sharing this delicious recipe! I made it last night and my husband loooved it. Very flavorful and tasty. Just one little question. You specified that the dish should be mixed right before serving. The very bottom of my dish burnt a little. So I was wondering if that’s because I didn’t mix it all the time while the buckwheat was cooking or is it because I made it in a regular pan (not a dutch oven). Reply

    • Natasha
      natashaskitchen
      May 5, 2015

      Thank you Ilona for the great review. You might try cooking over slightly lower heat. Are you using non-stick pot? Also, a heavy bottomed pan helps with more even heat distribution. Hope this helps :). Reply

      • Ilona
        May 8, 2015

        Thank you for the prompt answer. I’ll try lower heat next time(That could’ve been my problem). My pan was heavy bottomed, double layered. Not sure if it was a non-stick pot though. I just feel like if I was to mix the dish a couple times throughout the process while it’s cooking, it wouldn’t burn as much. So was just wondering if it’s important not to mix it. But thank you again, your recipes are always very clear and easy to understand, not to mention delicious! Reply

        • Natasha
          natashaskitchen
          May 8, 2015

          You can open the lid to mix a few times, but you might need to add a little more water if you do that. The reason I leave the lid on is to trap the steam to fully cook the buckwheat. Thank you so much for your sweet compliment! I’m so glad you’re enjoying the recipes 🙂 Reply

  • Tatyana savich
    April 27, 2015

    DELICIOUS !!!! Yum yum yum!!! Thank u so much for the recipe !! Reply

    • Natasha
      natashaskitchen
      April 27, 2015

      I’m so happy you enjoyed it 🙂 Reply

  • Inna
    April 21, 2015

    I am planning to make this right now, but I am a little worried about how much water I shoud add. I always add 2.5 cups of water to 1 cup of buckwheat. You add less, does it still cook through well? Reply

    • Natasha
      natashaskitchen
      April 21, 2015

      Inna, we never put in more than 2 cups because it tends to turn mushy. Buckwheat cooks through, hope this helps :). Reply

      • Inna
        April 22, 2015

        I added 2 cups of water and it was perfect. I regret for not doubling the recipe, it was really good! Even the kids ate a full meal, with some ketchup on top of corse. It’s so much healthier then rice. Thanks for the recipe Natasha! Reply

        • Natasha
          natashaskitchen
          April 22, 2015

          You’re so welcome and I’m so happy to hear your kids loved it! 😉 Reply

  • olga
    April 19, 2015

    Natasha yum!! I am not a fan of buckwheat but lately have been converting. This recipe is sooo good! Reply

    • Natasha
      natashaskitchen
      April 19, 2015

      I’m so happy you enjoyed it and that it’s helping with your buckwheat conversion 😉 Reply

  • Lana
    March 30, 2015

    I just came back on here to share my mom’s recipe of “plov” made with buckwheat like I promised but looks like you figured it out. lol. I make it a bit differently but when people ask for the recipe,I just tell them to make it like they make plov but use buckwheat instead of rice. I think you can substitute buckwheat for practically any rice dish. Hope you enjoyed the new way of eating buckwheat. 🙂 Reply

    • Natasha
      natashaskitchen
      March 30, 2015

      I love that idea of subbing it for plov. I actually hadn’t really considered that for the plov recipes I already have posted, but I’ll have to try that next time. Thanks Lana 🙂 Reply

  • Lina
    March 30, 2015

    Natasha,thank you so much for this delicious , easy ,soooo flavorful dish. This one is a keeper!!! Reply

    • Natasha
      natashaskitchen
      March 30, 2015

      Thank you Lina for such a great review and you are welcome :). Reply

  • elena
    March 24, 2015

    I like buckwheat, and your recipe looks good and sounds good. Where do you buy buckwheat besides the russian store? thanks Reply

    • Natasha
      natashaskitchen
      March 24, 2015

      Check your local grocery stores. I know whole foods carries it. We typically buy it at the Russian store so I haven’t really scouted around. They sell it in the bins at Winco but the Winco one always turns out mushy. I believe our Rosauers grocery store has it as well. Reply

      • elena
        March 25, 2015

        thanks! Reply

  • Iryna B.
    March 24, 2015

    Mmm..yumm! I love buckwheat! Grandma and mom always made it with butter. So, I stick with it. Also love to add mushrooms to sauteed vegetables.
    Pickles! Of course I crave pickles! Always.LOL Reply

    • Natasha
      natashaskitchen
      March 24, 2015

      Ha ha! We are both pickle fans. I love that! I agree it’s kind of hard to beat buckwheat all buttered up and served with the pickle. Reply

  • March 24, 2015

    The dish is simple to make but it looks wonderful. It is very healthy and being gluten-free makes it more appetizing. Very amazing. Reply

    • Natasha
      natashaskitchen
      March 24, 2015

      Thanks so much Maureen! I agree, knowing it’s gluten free does make it more appealing :). Reply

  • Adi
    March 23, 2015

    I love buckwheat and I replace lots of recipes calling for rice with this amazing seed. Thank you Natasha for posting recipes with buckwheat and for all your work. Love your blog! Reply

    • Natasha
      natashaskitchen
      March 23, 2015

      Thank you so much Adi :). I’m so glad you are enjoying the blog and recipes 🙂 Reply

  • Sharon Pee
    March 22, 2015

    Congratulation’s to you and your family on the birth of your baby girl. May your family always be happy. Reply

    • Natasha
      natashaskitchen
      March 22, 2015

      Thank you Sharon :). We are enjoying every moment with her. Reply

  • IRINA Litinski
    March 21, 2015

    Natasha this is great making it tomorrow!! Love your website! Reply

    • Natasha
      natashaskitchen
      March 21, 2015

      I would love to hear how it turns out :). Reply

  • nasly
    March 21, 2015

    Do you think it’d be good with grou d beef? We don’t eat pork and I’d love to introduce buckwheat in our diet.
    Thanks for your always easy and yummy recipes! Reply

    • Natasha
      natashaskitchen
      March 21, 2015

      I think it would be great with ground beef or even ground turkey. You can definitely change things up 🙂 Reply

    • Angelina
      March 21, 2015

      I always use ground turkey instead of pork(I use turkey for everything lol). It’ has the same feel as pork and juiciness:) Reply

  • Larisa
    March 21, 2015

    Wow looks amazing. I am making this for dinner tonight. As a child I hated buckwheat (maybe cause I never tried it, I was so picky.) It wasn’t until I got married and began cooking for my husband and kids that I discovered how much I love buckwheat. My oldest son refused to eat it so I implemented a two bites rule… and guess what, he loves it. Thank you for sharing this recipe!!! Reply

    • Natasha
      natashaskitchen
      March 21, 2015

      I love the idea of two bites rule! I’ve only done one bite with my son and I think we’re going to have to change that 😉 Reply

    • March 23, 2015

      I never tried buckwheat until an adult either and now I love it. I really like the 2 bites rule and need to implement that asap with my 5 and 3 year olds. Reply

  • Tanya
    March 21, 2015

    Natasha, this looks so wonderful, beautiful and so simple to make. Thank you for the recipe, I can’t wait to try it. Reply

    • Natasha
      natashaskitchen
      March 21, 2015

      I hope you love it! It really is very simple and tasty 🙂 Reply

Add comment/review

Leave a comment

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.