How to make
The buckwheat is placed in a fine sieve and rinsed well under cold running water until the water runs mostly clear. It is then drained thoroughly. For a deeper, nutty flavor in this healthy buckwheat turkey stew, the groats may be toasted in a dry wide pot for 2-3 minutes over medium heat, stirring often, then transferred to a bowl.
The turkey breast is sliced into bite-sized strips and patted dry with kitchen paper. This helps the meat brown lightly instead of steaming.
The onion is chopped, the garlic is minced, the carrots are grated, and the zucchini is grated or finely diced. If the zucchini is very watery, it is gently squeezed by hand so the stew stays hearty rather than soupy.
In a large deep pan or heavy pot, the olive oil is heated over medium-high heat. The turkey strips are added in one layer and cooked for 4-5 minutes, turning once or twice, until they are lightly golden on the outside. They do not need to be fully cooked at this stage. The meat is removed to a plate.
The onion is added to the same pot and sautéed for 3-4 minutes until softened. The garlic, grated carrots, and zucchini are stirred in and cooked for another 5-6 minutes, until the vegetables lose some moisture and begin to smell sweet.
The tomato paste, sweet paprika, thyme, salt, and black pepper are added and stirred for about 1 minute, which helps the spices release their aroma.
The buckwheat is returned to the pot along with the browned turkey and the bay leaf. The stock is poured in, everything is stirred gently, and the mixture is brought to a boil. The heat is then reduced to low, the pot is covered, and the stew is simmered for 18-22 minutes, until the buckwheat is tender and most of the liquid has been absorbed.
When the buckwheat turkey stew is ready, the pot is taken off the heat and left covered for 5 minutes. This short resting time keeps the grains plump and helps the flavors settle. The bay leaf is removed, then the stew is fluffed gently with a fork and mixed with chopped parsley.
The stew is served warm in bowls, finished with extra fresh parsley and a spoonful of plain yogurt or sour cream on the side. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. When reheating, a splash of water or stock may be added to bring back the soft, juicy texture.
For more comforting stews, try the light summer zucchini stew and the hearty classic boiled beef stew for your next cozy meal.
