2 ½ cups chicken stock
1 cup of buckwheat
½ tspn salt
2 tablespoons butter

Cooking time: 20 minutes

Buckwheat is a great side dish. Primarily we serve it with either red meat or chicken. Easy and quick this will definitely bring something different to your table.


In a cookie sheet empty out the cup of buckwheat and gently go through it to remove any foreign objects. Even though most bags are clean, just like with dry beans, an occasional object may be found.

In a 3 quart sauce pan with a lid, heat 2 ½ cups of chicken stock and ½ teaspoon of salt. Bring to a boil, reduce to simmer and put in the buckwheat.   Simmer with a lid on for 15-20 minutes until most of the liquid is absorbed. Add butter and sprinkle with a dash of salt if necessary. Stir and serve.


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