Slovenian Buckwheat Spoonbread

Ingredients

• 2 cups (240g) buckwheat flour 2 cups (240g) buckwheat flour
• 1 teaspoon salt 1 teaspoon salt
• 4 cups (950ml) water 4 cups (950ml) water
• 6 slices bacon, diced 6 slices bacon, diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 12g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the buckwheat flour and salt.
2. 2.
   Gradually add water to the flour mixture, stirring continuously until a smooth dough forms.
3. 3.
   Bring a large pot of salted water to a boil.
4. 4.
   Using a spoon or your hands, crumble the dough into the boiling water, forming small grains.
5. 5.
   Cook the grains for about 10 minutes, or until they float to the surface.
6. 6.
   Drain the grains and set aside.
7. 7.
   In a large skillet, cook the diced bacon until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
8. 8.
   In the same skillet, sauté the chopped onion in the bacon fat until golden and fragrant.
9. 9.
   Add the cooked grains to the skillet and stir well to combine with the onions.
10. 10.
    Cook for an additional 5 minutes, allowing the flavors to meld together.
11. 11.
    Serve the Slovenian Buckwheat Spoonbread hot, garnished with fresh parsley.

Treat your ingredients with care...

• Buckwheat flour — Make sure to use pure buckwheat flour, as some brands may mix it with wheat flour. This ensures the dish remains gluten-free.
• Bacon — Opt for thick-cut bacon for a meatier texture and more pronounced flavor.

Tips & Tricks

• For a vegetarian version, omit the bacon and sauté the onions in olive oil instead.
• Serve the spoonbread with a dollop of sour cream for added creaminess.
• Experiment with different herbs such as thyme or rosemary to enhance the flavor profile.
• Leftovers can be reheated in a skillet with a little butter for a delicious next-day meal.
• Adjust the salt according to your taste preference.

Serving advice

Serve the Slovenian Buckwheat Spoonbread as a main course, accompanied by a side of sauerkraut or a fresh green salad. It can also be enjoyed on its own as a comforting and satisfying meal.

Presentation advice

Present the spoonbread in individual bowls or on a large platter, garnished with fresh parsley for a pop of color. The rustic and hearty appearance of the dish adds to its charm.