Grilled Pesto Buckwheat with Sauteed Onions recipe

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Ingredients

1 ⅓ cups water
⅔ cup buckwheat
¼ cup butter
2 tablespoons pesto sauce
½ white onion, chopped
salt to taste
¼ cup Parmesan cheese

Nutrition Info

518.4 calories
carbohydrate: 42 g
cholesterol: 74.8 mg
fat: 34.9 g
fiber: 6.1 g
protein: 14.4 g
saturatedFat: 18.6 g
servingSize: -
sodium: 518.2 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water to a boil in a saucepan. Add buckwheat, cover. Reduce heat to low, cook until water is absorbed, about 20 minutes. Remove from heat, fluff with a fork.

  2. Melt butter in a skillet over medium heat. Stir in pesto sauce and onion. Cook and stir until onion is tender, about 5 minutes. Add buckwheat, stir to combine. Season with salt and top with Parmesan cheese.

Recipe Yield

2 servings

Recipe Note

Buckwheat and sauteed onions with a mild Italian flavor. This nutty grain dish is a tasty alternative to a rice pilaf or other side dish.

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