About this recipe:A wonderful side dish, which is simple to make and goes well with anything. Sauteed onions are tossed with buckwheat groats, pasta and seasoned.
400ml chicken stock
180g toasted buckwheat groats
340g farfalle pasta
2 tablespoons olive oil
2 onions, diced
salt and pepper to taste
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Method Prep:5min › Cook:25min › Ready in:30min
In a saucepan, bring the chicken stock to the boil with the buckwheat groats. Reduce the heat and simmer, uncovered, for 15 minutes.
Bring pot of lightly-salted water to the boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and rinse with cold water.
Pour the oil in a frying pan over medium heat. Cook and stir the onions in the oil until lightly browned, 7 to 10 minutes. Stir the drained pasta and buckwheat groats into the onions and season to taste with salt and pepper.
Can be purchased in health speciality shops or online.