Buckwheat stove-top

Ever wanted an easy meal which doesn't take an hour and a half? This buckwheat stove-top recipe is the perfect recipe for a simple but hearty meal. It will remind you of a pasta, but will be healthier.

Servings: 10 bowl

Keywords: buckwheat

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins




  • 3 cups canned tomato
  • ⅓ cup olive oil
  • ½ cup basil
  • 2 cloves garlic
  • 1 tsp salt
  • 1 cup heavy cream
  • ½ cup parmesan
  • ½ cup mozzarella
  • ½ cup Valley Kitchen Bread Mix
  • 1 cup Valley Kitchen Buckwheat Groats
  • 2 tbsp unsalted butter
  • 1 ½ cup water or vegetable/chicken stock
  • 1 tsp salt


Buckwheat grouts

  1. In a small sauce pan bring 1 1/2 cups of water, 1 tsp of salt and the 2 Tbsp of butter to a boil
  2. Stir in buckwheat grouts into boiled water and cover with a saucepan lid. Bring to simmer and reduce heat to low. Cook for 13-15 minutes.
  3. Remove from heat and let buckwheat rest for 10 minutes.


  1. In a saucepan add in canned tomatoes, olive oil, basil, garlic, salt and let simmer for 30 minutes.
  2. Add in heavy cream, and parmesan and bread mix for a cheesy consistency.
  3. Add in cooked buckwheat grouts, and drizzle in your mozzarella cheese.Enjoy this delicious substitute for pasta!

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 10 bowl

Amount Per Serving
Calories 268
% Daily Value*
Total Fat 7g 10%
Saturated Fat 7g 35%
Trans Fat 1g
Sodium 619mg 25%
Total Carbohydrate 19g 6%
Dietary Fiber 3g 12%
Sugars 4g
Protein 7g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: