Buckwheat Groats
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Saved in 6 recipe boxes and 4 cookbooks
Saved in 6 recipe boxes and 4 cookbooks
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Metric measurements
* Nutrition Facts
Ingredients
| 2 | teaspoons | safflower oil | |
| 2 | each | shallots | chopped* |
| 1 | clove |
garlic |
minced |
| 1 | each | celery stalk | sliced |
| 1/2 | cup | mushrooms | sliced |
| 1 | each | egg white | * |
| 1 | pinch | salt and black pepper | * |
| 1 | cup | buckwheat groats | * |
| 2 | cups | chicken broth | |
| 1 | tablespoon | pine nuts | or sunflower seeds |
Directions
In a non-stick saucepan, heat oil and add vegetables.
Cook, stirring, over medium heat about 5 minutes.
In a small bowl, beat egg white with salt and pepper.
Stir into saucepan.
Stir in groats, then add broth and bring to a boil.
Reduce heat, cover and cook 10 minutes until tender.
When liquid is absorbed, add pine nuts and fluff with a fork.
Garnish with parsley.
First published: 1996-01-27 last updated: 2012-05-06
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