Buckwheat Groats
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
safflower oil
|
|
| 2 | each |
shallots
chopped |
*
|
| 1 | clove |
garlic
minced |
|
| 1 | each |
celery stalks
sliced |
|
| ½ | cup |
mushrooms
sliced |
|
| 1 | each |
egg whites
|
*
|
| 1 | pinch |
salt and black pepper
|
*
|
| 1 | cup |
buckwheat groats
|
*
|
| 2 | cups |
chicken broth
|
|
| 1 | tablespoon |
pine nuts
or sunflower seeds |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
safflower oil
|
|
| 2 | each |
shallots
chopped |
*
|
| 1 | clove |
garlic
minced |
|
| 1 | each |
celery stalks
sliced |
|
| 118 | ml |
mushrooms
sliced |
|
| 1 | each |
egg whites
|
*
|
| 1 | pinch |
salt and black pepper
|
*
|
| 237 | ml |
buckwheat groats
|
*
|
| 473 | ml |
chicken broth
|
|
| 15 | ml |
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.
