Buckwheat Groats

Course : Vegetables
Serves: 4
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2 teaspoons safflower oil
2 small shallots -- chopped
1 cloves garlic -- minced
1 medium celery stalk -- sliced
1/2 cup sliced mushrooms
1 large egg white
1 dash salt and pepper
1 cup buckwheat groats -- (kasha)
2 cups chicken broth
1 tablespoon pine nuts/sunflower seeds

Preparation / 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.


Nutritional Information:

CAL: 116; CHO: O mg; CAR: 18g; PRO: 3g; SOD: 64mg; FAT: 4g;

1 Kitchen's say:
  (5 3/4 Stars!)
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