Buckwheat with Crispy Bacon Bits

Ingredients

In this adaptation of the traditional Polish dish, Kasza gryczana ze skwarkami, we have incorporated Australasian flavors and ingredients to create a unique fusion. The original dish typically uses traditional Polish spices and ingredients, while our version infuses the buckwheat with Australasian herbs and spices, and adds crispy bacon bits for an extra layer of flavor. We alse have the original recipe for Kasza gryczana ze skwarkami, so you can check it out.

• 1 cup (185g) buckwheat groats 1 cup (185g) buckwheat groats
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 4 slices of bacon, diced 4 slices of bacon, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon Australasian herb blend (such as lemon myrtle, bush tomato, and wattleseed) 1 teaspoon Australasian herb blend (such as lemon myrtle, bush tomato, and wattleseed)
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 12g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Rinse the buckwheat groats under cold water and drain.
2. 2.
   In a saucepan, bring the vegetable broth to a boil. Add the buckwheat groats and reduce heat to low. Cover and simmer for 15-20 minutes, or until the buckwheat is tender and the liquid is absorbed.
3. 3.
   In a separate pan, cook the diced bacon over medium heat until crispy. Remove the bacon from the pan and set aside, leaving the bacon fat in the pan.
4. 4.
   In the same pan with the bacon fat, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
5. 5.
   Add the cooked buckwheat to the pan with the onion and garlic. Stir in the Australasian herb blend and season with salt and pepper to taste. Cook for an additional 2-3 minutes to allow the flavors to meld together.
6. 6.
   Serve the buckwheat with crispy bacon bits on top and garnish with fresh parsley.

Treat your ingredients with care...

• Buckwheat groats — Rinse the buckwheat groats thoroughly under cold water to remove any impurities before cooking.
• Australasian herb blend — If you can't find a pre-made blend, you can create your own by combining lemon myrtle, bush tomato, and wattleseed in equal parts.
• Bacon — Choose high-quality bacon for the best flavor and crispiness. You can also use turkey bacon as a healthier alternative.
• Vegetable broth — Use homemade or low-sodium vegetable broth to control the saltiness of the dish.
• Fresh parsley — Chop the parsley just before serving to retain its vibrant color and fresh flavor.

Tips & Tricks

• For added flavor, you can sauté the buckwheat in a little bit of butter or olive oil before cooking it in the vegetable broth.
• Customize the dish by adding vegetables such as peas, carrots, or bell peppers for extra color and nutrition.
• If you prefer a vegetarian version, you can omit the bacon and use vegetable oil instead for sautéing the onion and garlic.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in a pan with a little bit of water or broth to prevent drying out.
• Serve this dish as a main course with a side of fresh salad or steamed vegetables for a complete meal.

Serving advice

Serve the Buckwheat with Crispy Bacon Bits as a standalone dish or as a side to grilled meats or roasted vegetables. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation, mold the cooked buckwheat into a round shape using a small bowl or ramekin. Carefully remove the mold and place the crispy bacon bits on top. Sprinkle with fresh parsley for an elegant touch.