Buckwheat Porridge with Bacon

Buckwheat porridge is usually served as a side dish. But with a few simple additions, it can quickly be turned into a delicious meal that you can enjoy with a large bowl of seasonal salad for lunch or dinner.

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 22 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, vegetable oil, canola

  • 1 piece Onion, raw

  • 500 g Buckwheat flakes

  • 2 pod Garlic, fresh

  • 1 l Water

  • 1 teaspoon Salt, table

  • 2 pinch Spices, pepper, black

  • 2 spoons Sour cream

  • 200 g Meat, pork, smoked bacon

Steps

  1. Peel the onion and cut it in half. Slice one half into thin slices and finely chop the other half. Peel the garlic and slice it thinly. Rinse the buckwheat before cooking. Place it in a colander and rinse under running water until the water runs clear. Then drain the buckwheat well.

  2. Heat oil in a pot and sauté the chopped onion, stirring until it becomes translucent. Then add the buckwheat and garlic, and sauté all the ingredients for about 5 minutes, stirring occasionally. Pour water over the sautéed ingredients and season with pepper and salt to taste. Bring the porridge to a boil, then reduce the heat and simmer, stirring occasionally, until it softens and all the water evaporates (about 15 to 20 minutes).

  3. While the porridge is cooking, prepare the bacon. Cut it into smaller pieces. Heat a tablespoon of oil in a pan, add the bacon, and fry it for about 2 minutes, stirring occasionally. Then add the sliced onion and continue frying until the onion softens and becomes translucent.

  4. Mix sour cream and 1/3 of the fried bacon and onion into the cooked buckwheat porridge. Serve the prepared dish on plates, garnish with the remaining fried bacon and onion, and serve.

Nutrition Information (Per 100g)

  • Calories: 156.98 kcal
  • Fat: 6.66 g
    • Saturated Fat: 1.73 g
  • Carbohydrates: 20.41 g
    • Sugars: 0.21 g
  • Protein: 4.3 g
  • Fiber: 2.73 g