Mexican Kasha

 

1

cup uncooked medium roasted buckwheat groats

1

egg

2 1/2

cups water

2

tablespoons butter or margarine

1

teaspoon red wine vinegar or cider vinegar

1/2

teaspoon salt

1/4

teaspoon ground cumin

2

medium onions, sliced

1

garlic clove, finely chopped

1

medium avocado, peeled and chopped (1 cup)

1

medium tomato, chopped (3/4 cup)

• 1 Mix buckwheat groats and egg. Cook buckwheat mixture in 10-inch skillet over medium-high heat, stirring constantly, until groats separate and dry.
• 2 Stir in water, butter, vinegar, salt, cumin, onions and garlic. Heat to boiling, stirring constantly; reduce heat.
• 3 Cover and simmer about 5 minutes or until groats are tender and liquid is absorbed. Stir in avocado and tomato.