- 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.
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