How to Make Korean Buckwheat Pancakes

Buckwheat And Bacon Side Dish

Flour (wheat), buckwheat 40%, barley, brown rice, tapioca starch, corn starch wheat, buckwheat.

Recipe Summary Buckwheat And Bacon Side Dish

This alternative to rice pairs buckwheat with bacon to create a meaty-tasting side dish.

Ingredients | Korean Buckwheat Pancakes

1 teaspoon olive oil

2 shallots, finely chopped

1 clove garlic, minced

2 bacon strips, chopped

¼ cup uncooked medium roasted buckwheat groats

¾ cup chicken stock

⅓ cup coarsely chopped flat-leaf parsley

salt and coarsely ground pepper to taste

Directions

Heat the olive oil in a saucepan over medium heat. Stir in the shallots and garlic; cook until softened and light brown. Add the bacon pieces and buckwheat; cook and stir until the buckwheat turns orangeish brown, about 5 minutes.

Add the stock and bring to a boil over medium-high heat. Reduce the heat to low and simmer gently until the liquid is absorbed and the buckwheat is tender,13 to 15 minutes. Toss with the parsley, and season to taste with salt and pepper. Serve immediately.

Info | Korean Buckwheat Pancakes

prep: 20 mins cook: 28 mins total: 48 mins Servings: 2 Yield: 2 servings

TAG : Buckwheat And Bacon Side Dish

Side Dish, Grain Side Dish Recipes,