One-Pan Buckwheat & Ground Turkey Skillet (30-Minute Dinner)
Meet your new go-to weeknight dinner! A cozy, wholesome one-pan buckwheat and ground turkey skillet made with simple ingredients and ready in just 30 minutes. This comforting dish features fluffy buckwheat cooked right into the pan with savory ground meat. Everything simmers together into a flavorful, nutritious meal with almost no cleanup. Perfect for busy evenings.
Servings: 4
Calories: 331kcal
Equipment
- Fine Mesh Strainer for rinsing the buckwheat
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion finely diced
- 1 medium carrot grated or finely diced
- 2-3 cloves garlic minced
- 1 lb (450 gm.) ground turkey or a mix of turkey & beef OR turkey & chicken
- ¾ teaspoon salt or to taste
- ¼ teaspoon ground black pepper or to taste
- 1 teaspoon paprika optional but recommended
- 2-3 tablespoons tomato paste
- 1 cup buckwheat (kasha) rinsed
- 2 cups water you can adjust to 2 ¼ cups depending on your preferred softness
Instructions
- Heat olive oil in a large deep skillet over medium heat. Add the diced onion and carrot. Cook for 2-3 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.1 tablespoon olive oil, 1 medium yellow onion, 1 medium carrot, 2-3 cloves garlic
- Add the ground turkey to the skillet. Break it apart with a spatula and cook for about 5 minutes, stirring occassionally and breaking it apart.1 lb (450 gm.) ground turkey
- Season with salt, pepper, and paprika, and stir in the tomato paste. Cook for 1–2 minutes to deepen the flavor.¾ teaspoon salt, ¼ teaspoon ground black pepper, 1 teaspoon paprika, 2-3 tablespoons tomato paste
- Add the rinsed buckwheat and stir so it is coated in the tomato-meat mixture. Toasting it briefly adds more flavor!1 cup buckwheat (kasha)
- Pour in the water. Stir, bring to a gentle simmer, then reduce heat to low and cover the skillet with a lid.2 cups water
- Cook for 15–18 minutes, or until the buckwheat has absorbed all the liquid and is fluffy.
- Fluff it with a fork. Taste and add more salt if needed.
Notes
- Make sure to rinse buckwheat to remove bitterness.
- Stirring the buckwheat with the meat for 1-2 minutes adds a deeper, nuttier flavor.
- Add ¼ cup extra water if you prefer softer buckwheat.
- Season as you go. Salt the meat while browning, then taste at the end and adjust before serving.
- Don’t stir while the buckwheat cooks! This keeps the texture light and fluffy.
Nutrition
Calories: 331kcal | Carbohydrates: 37g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 576mg | Potassium: 719mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2946IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 2mg