Mexican Kasha

  • Prep Time 10 min
  • Total Time 20 min
  • Servings 0

Ingredients

Ingredients

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)

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

Look for this interesting grain--buckwheat groats--in the rice or dry bean section of larger grocery stores or co-ops.

Looking for a new version of Mexican rice? Look no further. This recipe stretches to 8 servings when served as a side dish.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
Calories from Fat
135
% Daily Value
Total Fat
15 g
Saturated Fat
3 g
Cholesterol
70 mg
Sodium
360 mg
Total Carbohydrate
30 g
Dietary Fiber
6 g
Protein
7 g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
2 Starch; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.