Buckwheat Bake
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
|
|
| 4 | each |
tomatoes
|
|
| ½ | teaspoon |
vegetable oil
|
|
| 3 | ounces |
buckwheat groats
|
*
|
| 1 | ounce |
rice
|
|
| ½ | pint |
water
|
*
|
| 1 | teaspoon |
basil
dried |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
|
|
| 4 | each |
tomatoes
|
|
| 2.5 | ml |
vegetable oil
|
|
| 86.7 | ml/g |
buckwheat groats
|
*
|
| 28.9 | ml/g |
rice
|
|
| 237 | ml |
water
|
*
|
| 5 | ml |
basil
dried |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
- 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 375℉ (190℃) 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.
