Oven-Baked Buckwheat with Pork and Vegetables
This hearty buckwheat dish is gently baked with pork and colorful vegetables until the grains absorb the flavorful cooking juices. It can be prepared in one large baking dish or individual pots.
Updated : 22 October, 2026
Easy
About 45 min.
Ingredients
180 grams
Buckwheat
350 grams
Pork
450 milliliters
Water
1
Carrot
1
Onions
0.5
Bell pepper
1
Tomato
3 tablespoon
Vegetable oil
to taste
Salt
1 teaspoon
Basil
0.5 teaspoon
Dry spices
1
Laurel leaf
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. The original recipe uses pork ham, but you can use another type of meat, including chicken or turkey. The selection of vegetables can also be adjusted to taste.
Step 2
Cut the peeled carrot into small cubes. For a neater-looking dish, try to cut all the vegetables into pieces of a similar size.
Step 3
Peel the onion and cut it into medium-size cubes.
Step 4
Wash the bell pepper, remove the stem and seeds, then cut it into medium-size cubes.
Step 5
Wash the tomato and cut it into cubes as well.
Step 6
Rinse the buckwheat thoroughly under cold water.
Step 7
Pat the meat thoroughly dry and cut it into pieces of your preferred size.
Step 8
Heat a little vegetable oil in a frying pan. Add the onion and carrot and cook over medium heat, stirring occasionally, until partially softened.
Step 9
Add the bell pepper and continue cooking for another 1–2 minutes, stirring.
Step 10
Add the tomato, stir and cook for about 1 minute. Transfer the vegetables to a plate; they do not need to be fully cooked at this stage.
Step 11
Add a little more vegetable oil to the pan and heat over medium-high heat. Add the meat and cook until lightly browned on one side.
Step 12
Turn the meat pieces over and lightly brown the other side as well.
Step 13
In a suitable bowl, combine the sautéed vegetables, meat and buckwheat. Season with salt, your preferred herbs and spices, then mix well.
Step 14
Transfer the buckwheat mixture to a ceramic or heatproof glass baking dish, or divide it between ovenproof pots. Pour in enough warm water to completely cover the ingredients.
Step 15
Cover the baking dish tightly with foil so the buckwheat can cook in the trapped steam.
Step 16
Bake in an oven preheated to 355°F for 30–35 minutes. Toward the end, carefully lift the foil and check the liquid. If it has not been fully absorbed, continue baking until the excess moisture is gone. Turn off the oven and leave the buckwheat inside for another 10–15 minutes.
Step 17
Divide the baked buckwheat with meat and vegetables between plates and serve hot.
Author note
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