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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 324.98 Kcal (1361 kJ) | ||
| Calories from fat | 135.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.08g | 23% | |
|---|---|---|---|
| Cholesterol | 21.18mg | 7% | |
| Sodium | 335.31mg | 14% | |
| Potassium | 643.8mg | 14% | |
| Total Carbs | 39.04g | 13% | |
| Sugars | 10.71g | 43% | |
| Dietary Fiber | 5.68g | 23% | |
| Protein | 12.49g | 25% | |
| Vitamin C | 22.4mg | 37% | |
| Iron | 2.1mg | 12% | |
| Calcium | 64.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 123.97 Kcal (519 kJ) | ||
| Calories from fat | 51.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 23% | |
|---|---|---|---|
| Cholesterol | 8.08mg | 7% | |
| Sodium | 127.91mg | 14% | |
| Potassium | 245.58mg | 14% | |
| Total Carbs | 14.89g | 13% | |
| Sugars | 4.09g | 43% | |
| Dietary Fiber | 2.17g | 23% | |
| Protein | 4.76g | 25% | |
| Vitamin C | 8.6mg | 37% | |
| Iron | 0.8mg | 12% | |
| Calcium | 24.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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