Buckwheat is one of the grains that I buy at Euro Market and am becoming obsessed with again. We hadn’t made it in a while, and when I made it this week, we were reminded of how much we love it. It definitely qualifies as an Awesome Ingredient in my book!
Kat’s Chicken and Buckwheat Pilaf with Veggies & Smoked Sausage
Here’s what you need:
1 tsp olive oil
4 chicken tenders or 2 chicken breasts
2 smoked sausages, sliced, or 1/2 of a large link, sliced
1 large spoonful of minced garlic
1-2 large ribs of celery, sliced
1 large carrot, sliced
1 cup frozen pearl onions
pinch each of dried oregano and parsley (if you have fresh, use it!)
1/2 tsp salt
8 grinds of pepper (or a pinch, if its already cracked)
splash of white wine vinegar
1 1/4 cup chicken stock (you could also use veggie stock)
3/4 cup of roasted buckwheat
Here’s what you do:
- In a large saute pan, add the oil and garlic.
- When it starts to sizzle, add the chicken and sausage (the sausage will give off more oil, which will help build the flavor of the dish).
- Let it go for 3-4 minutes on medium, stirring if the garlic gets too dark.
- Now add the celery, carrots, and onions, and stir to coat everything in the oil.
- Let it go for about 5 minutes, then add the seasonings.
- Stir to coat again.
- Let it cook on medium until the chicken is cooked through, stirring every minute or 2.
- Now pull the chicken into bite-sized pieces using two forks, and stir to coat again. By now you should have yummy little brown bits on the bottom of the pan – as Anne Burrell would say “Mmmmm brown food!”
- Now deglaze the pan with the white wine vinegar (stand away from the pan and don’t inhale!) and scrape the little bits off the bottom of the pan with a wooden spoon.
- Add the chicken stock and bring it up to a boil.
- Check the cooking stock for seasoning and add more if necessary.
- Now add the buckwheat and cover – here’s what it looks like!
- Cover the pan and let it go for 10 mins – I’d turn the heat down a touch.
- After 10 mins, check the buckwheat for doneness. It should be tender and kind of puffy, but still have texture.
- If it’s not ready yet, you can add a touch more chicken stock, or even a bit of warm water, and cover it to cook for another 3-4 mins. If it’s done, it’s done.
- Enjoy with a salad on the side!
Note: To make this vegetarian, replace the meat with about the same volume of vegetables, and make sure you get some good color on them before deglazing. I would use more oil, since you will not have the oil from the sausage to add to the moisture of the dish.