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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 🙂