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Buckwheat with turkey, carrots, and onion
Turkey breast, carrots, and onion are browned, then simmered with buckwheat in chicken broth in this one-pan meal. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 30 min
- Total time
- 40 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Eastern European
Buckwheat with turkey is a light, one-pan lunch: brown pieces of turkey breast with carrots and onion, then simmer the buckwheat with them in broth until tender. The lean turkey stays juicy because it simmers only briefly.
Ingredients
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Instructions
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Turkey
8 minCut the turkey into pieces, season with salt, and cook in the oil until golden brown. Remove from the pan.
Vegetables
5 minFinely chop the onion and cut the carrots into half-moons. Sauté them in the pan drippings. Stir in the paprika.
Buckwheat
20 minAdd the rinsed buckwheat and hot broth, season with black pepper, and cover and simmer for 12 minutes. Return the turkey to the pan and simmer for another 5 minutes, until the buckwheat absorbs the liquid.
Serve
Fluff with a fork and serve sprinkled with parsley.
Tip: Return the turkey to the buckwheat only for the last 5 minutes; simmering it longer would make it dry and tough.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 447 kcal
- Protein
- 39 g
- Carbohydrates
- 48 g
- of which sugars
- 4.8 g
- Fat
- 13 g
- of which saturates
- 1.8 g
- Fiber
- 7.0 g
- Salt
- 2.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Pohánka s morčacím mäsom, mrkvou a cibuľou
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