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Buckwheat Bake

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Submitted by RYBRY

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

1 1
EACH EACH ONIONS
4 4
EACH EACH TOMATOES
½ 2.5
TEASPOON ML VEGETABLE OIL
3 86.7
OUNCES ML/G BUCKWHEAT GROATS *
1 28.9
OUNCE ML/G RICE
½ 237
PINT ML WATER *
1 5
TEASPOON ML BASIL
dried *
1 1
X 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 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.
* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 58 14% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 4g
Vitamin A 21% Vitamin C 29%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

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