Buckwheat Bake

45 minutes Prep: 15 minutes Cook: 30 minutes

58 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	each	onion
4	each	tomatoes
1/2	teaspoon	vegetable oil
3	ounces	buckwheat
1	ounce	rice
1/2	pint	water
1	teaspoon	basil	dried
1	x	salt and black pepper	to taste

Directions

1. Chop onion, heat oil in pan and fry until transparent 2.Chop tomatoes, add to onions until soft 3. Stir in buckwheat and rice and cook for 1 minute 4. Add remaining ingredients - bring to boil 5.Heat oven to 375F 6. Simmer the mixture for 20 minutes until liquid has been absorbed 7. Adjust seasoning, turn into 7" square cake tin 8.Put in 5 above, leave for 30 minutes then remove.

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Nutrition Facts

Serving Size 157g

Amount per Serving

Calories 58 14% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 8mg	0%
Total Carbohydrate 12.0g	4%
Dietary Fiber 2.0g	8%
Sugars 4.0g
Protein 2.0g	4%