Sweet & Sour Buckwheat

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This dish would be great served at an old fashion backyard barbeque. The sauce and bacon lends a baked bean flavor to the buckwheat, which keeps em' coming back for more.


  • 1/2 cup Hodgson Mill Buckwheat Groats, uncooked
  • 1-1/3 cups water, divided
  • 5 slices turkey bacon
  • 1/2 onion, diced
  • 3 Tbsp. Dijon mustard
  • 1/4 cup ketchup
  • 1/4 cup maple syrup
  • 2 Tbsp. brown sugar
  • 1-1/2 Tbsp. lemon juice
  • 1 Tbsp. jalapeno pepper, diced,(fresh or canned)


Place buckwheat and 1 cup of water in a medium saucepan with a lid.  Cover and bring to a boil.  Reduce heat to medium-low and simmer until groats are tender, about 15-20 minutes.

Cook turkey bacon over medium heat until browned; cool and cut into 1/2-inch pieces. 

Combine cooked bacon, 1/3 cup water and remaining ingredients with cooked buckwheat groats.  Mix well, cover and bring to a boil.  Reduce heat to simmer until mixture is thickened slightly and onions are tender, about 25-30 minutes.  Remove from heat and season to taste with salt.  Serve warm.

4 servings Print this Recipe

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