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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. 🙂
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
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.
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.
Buckwheat and Pork (one-pot meal)
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
- 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.
- 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.
- 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.
- 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.
♥ 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 🙂
Hi Natasha. Our family also use buckwheat. I toast mine in the oven when I get the package, and store it. Also my family always used bacon rather than ground pork and baked it in the oven. Love that there is a bit quicker way to do it (my way takes approximately 1 hour to bake).
Wonderful! 🙂
Delicious. Reminded me of my moms buckwheat sausage and buckwheat soup. Was a bit dry as my pork was very lean.
Thank you for sharing that with me, Joyce. I’m glad this brought some memories back.
My neighbour just gave me a dish of pork and buckwheat. I have never had that before. I’m just wondering how to eat this. We should eat that with what? As a full meal or a breakfast??? I just don’t want to waste it…
Hi Sylvie! That’s so thoughtful of your neighbor. Yes, that is considered a meal either lunch or dinner. We like to serve it with a side salad. This Tomato & Cucumber salad goes really well with it.
Hi Natasha! Would this recipe work in a crockpot?
Hi LaLe, I have not tested it to advise. If you experiment please let me know how you like that.
Hi I’m going to try the pork one pot with buckwheat please could you tell me does the buckwheat need soaking over night or for like 8 hrs. That’s what it says on one of my packets ?
Hi Angela, we did not have to soak our buckwheat. We simply rinsed it before cooking
Hi, Natasha!
Thanks for this amazing recipe! I’ve made it twice already, and it’s a total hit! My husband loves it!
I was wondering if you could make it in a rice cooker. I was planning to saute everything over the stove and then let it cook in the rice cooker. Do you think it’ll work? What about the amount of water?
Thank you and have a wonderful week!
Hi Beatriz, I haven’t tried this particular recipe in the rice maker but I think it would be the same amount of water and set it to white rice (not brown rice or it will overcook). Let me know how it goes! 🙂
Hi, Natasha!
Thanks for your prompt reply!
I’ve just made it in the rice maker just as I told you, and it turned out delicious!!! I sauted everything over the stove, poured it in the rice maker and forgot about it until it was done.
Thank you for your wonderful recipes every week!
You’re so welcome! Thank you for sharing this amazing review with us!!
Hi Natasha if I wanted to double the recipe.. Do I double the whole recipe or just the buckwheat and water?
Hi Natalie! I would double it completely. Leaving out the meat and other ingredients for the doubled portion may make it bland and too simple for a dish that is already simple. If you just double the buckwheat and water don’t forget the seasoning and please let me know how you like it!
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
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! 🙂
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.
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.
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.
I’m so happy to hear that. Thanks for sharing that with me 🙂 I love the idea of using white wine instead of water!
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!
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 🙂