Reviewed: Jul. 13, 2011

I accidentally used bulgur instead of buckwheat, but it still tasted delicious. This recipe doesn't make much -- I ate the whole thing for lunch (which is good for me because I'm the only one in the house who'll eat it). I didn't add salt because the bacon and chicken stock had plenty, and I used way more parsley for personal preference. Will definitely make again.

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5 users found this review helpful

Reviewer:

MEDFORD63

Cooking Level: Intermediate

Reviewed: Dec. 24, 2010

LOVE IT! makes buckwheat very tasty.

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2 users found this review helpful

Reviewer:

Dale&Laura

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: Aug. 13, 2010

I love buckwheat but I wasn't impressed with this recipe. I would recommend adding onion (separately cooked till golden) in the end, because otherwise it becomes mushy.

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6 users found this review helpful

Reviewer:

yurymetelski

Reviewed: Nov. 7, 2009

The bacon is so good! Doesn't make a whole lot by our American standards, but this could be a main dish for 2 people. Careful about wolfing this down too fast... the buckwheat is SOOOO filling, you could get a tummy ache! Thanks for the great recipe!

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5 users found this review helpful

Reviewer:

emilyjane928

Cooking Level: Intermediate

Living In: Sterling Heights, Michigan, USA

Reviewed: Sep. 25, 2009

This recipe rocks!! We are new to the gluten-free thing and this dish was the perfect intro. I had to double the recipe to feed my two pre-teen boys

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6 users found this review helpful

Reviewer:

Debi

Reviewed: Aug. 20, 2009

Really good!!! As much as my husband dislike buckwheat, even he admitted that this one is good.

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4 users found this review helpful

Reviewer:

gella

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Sep. 3, 2008

this is pretty good. Definitely a savory side dish. I will make again!

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4 users found this review helpful

Reviewer:

rmreevesolis

Reviewed: Dec. 11, 2007

so so

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3 users found this review helpful

Reviewer:

barrannie

Cooking Level: Intermediate

Reviewed: Sep. 8, 2007

I used 5 strips of turkey bacon, extra garlic from a jar, 1/2 cup buckwheat and 1 1/2 cups very low sodium organic chicken broth. I left out the parsley and shallots, but added plenty of green onions. The cooking time was still perfect and my husband loved this! Thanks for the new buckwheat recipe (there are not too many off them around)!

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16 users found this review helpful