Skillet Buckwheat with Ground Meat

A tasty, easy family dinner from everyday ingredients! Skillet buckwheat with ground meat is simple and reasonably quick to make. If you usually find this grain too dry, take note: here it comes out juicy! You control how thick and how plentiful the sauce is. You can swap the ground pork for another ground meat or for mushrooms.

Pirko Rita

Recipe author

Buckwheat with minced meat in a frying pan

Composition / ingredients

Servings:

Buckwheat

250

Water

500

Ground pork

350

Carrot

Onion

Vegetable oil

Salt

Green onion

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 7 g

Fats 29 % 8 g

Carbohydrates 46 % 13 g

149 kcal

GI: 8 / 92 / 0

Cooking method

Step 1:

How do you make skillet buckwheat with ground meat? Gather all your ingredients. First, pick over the buckwheat to remove any bad grains, then rinse it thoroughly.
Step 2:

Prep the vegetables. Peel the onion and carrot. Cut the onion into small dice and grate the carrot on the coarse side of a grater.
Step 3:

Sauté the vegetables together in a skillet with a little vegetable oil (olive oil works too). Cook just briefly, until you can smell the onion frying.
Step 4:

At that point, add the ground meat to the vegetables. Freshly ground meat you've done yourself is best. Use ground pork, beef, or a mix of the two. Cook everything together until the meat loses its pink color and is no longer raw.
Step 5:

Now add the buckwheat to the pan and toast it for a couple of minutes. This keeps the buckwheat from turning mushy later, so it stays firm and holds its shape. Toasting it in the pan also makes it fluffy in the end and gives it a special aroma.
Step 6:

Next, pour all the water into the pan. Filtered water is best, since it gets absorbed into the buckwheat and becomes part of the dish. Now cook the buckwheat, covered, over low heat for 10 minutes. In that time almost all the water will cook off.
Step 7:

Uncover, salt the buckwheat with the meat and vegetables, and finish cooking it (still covered) over the lowest heat, stirring now and then. This takes about another 10 minutes.
Step 8:

The skillet buckwheat with ground meat is ready.
Step 9:

For an even more appetizing, colorful look, garnish with green onion rings. You can swap in other fresh herbs, chopped and scattered over the finished dish. Enjoy!

To keep the onion from stinging your eyes as you slice, rinse both the onion and the knife in cold water. Rubbing your cutting board with a piece of lemon before slicing will keep it from soaking up the onion smell.
You can use any meat in place of the pork. Keep in mind that the cooking time, flavor, and calorie count will change. For example, beef takes longer than pork, while chicken or turkey takes less.
How do you pick good buckwheat? Look at its appearance when buying: the grains should be uniform in shape and size, with no debris or broken bits at the bottom of the package. Brown (roasted) buckwheat cooks faster because the grains are toasted during processing. Green buckwheat takes longer; it's considered more nutritious but has a distinctive taste.