Awesome Ingredients,  Cooking on a Budget,  Housemade,  Recipe

Chicken and Buckwheat Pilaf with Veggies & Smoked Sausage

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:

  1. In a large saute pan, add the oil and garlic.
  2. 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).
  3. Let it go for 3-4 minutes on medium, stirring if the garlic gets too dark.
  4. Now add the celery, carrots, and onions, and stir to coat everything in the oil.
  5. Let it go for about 5 minutes, then add the seasonings.
  6. Stir to coat again.
  7. Let it cook on medium until the chicken is cooked through, stirring every minute or 2.
  8. 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!”
  9. 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.
  10. Add the chicken stock and bring it up to a  boil.
  11. Check the cooking stock for seasoning and add more if necessary.
  12. Now add the buckwheat and cover – here’s what it looks like!
  13. Cover the pan and let it go for 10 mins – I’d turn the heat down a touch.
  14. After 10 mins, check the buckwheat for doneness. It should be tender and kind of puffy, but still have texture.
  15. 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.
  16. 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.



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One Comment

  • Nat

    Haha we had buckwheat on monday too. I like the Anne Burrell reference as well. Cuz brown food tastes delicious, mmmm! She’s definitely grown on me.

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