Buckwheat and Bacon Side Dish

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

Step: 1

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.

Step: 2

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.

Per Serving: 208 calories; protein 9.3g; carbohydrates 25.3g; fat 8.7g; cholesterol 14.1mg; sodium 558.9mg.

The most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re cooking pasta, make sure for a simple healthy dish . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

This also can apply to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can make a dish do double-duty .