Mexican Kasha

  • Prep 10 min
  • Total 20 min

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)

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
135
Total Fat
15 g
Saturated Fat
3 g
Cholesterol
70 mg
Sodium
360 mg
Potassium
520 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.
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