Buckwheat and Spinach
Try this Buckwheat and Spinach recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
low
fat
garlic
onion
spinach
wheat
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 ts salt
- 2 garlic
- 1 lb spinach
- 1 ts black pepper
- 1 lg spanish onion
- 1 pt vegetable stock (i use vecon
- 2 c buckwheat
- which is fat free, and
- water)
- Carbohydrate 358.362282857816 g
- Cholesterol 0 mg
- Fat 17.4313766493923 g
- Fiber 59.5125902053259 g
- Protein 75.1945937802695 g
- Saturated Fat 3.75108476359182 g
- Serving Size 1 1 Serving (1062g)
- Sodium 369.259966079337 mg
- Sugar 298.84969265249 g
- Trans Fat 3.34421122811646 g
- Calories 1732 calories
Cook the finely chopped onion and the minced garlic in a little water. Meanwhile cook the buckwheat with the salt (only if needed) and pepper in the stock till tender. Finely chop the spinach and add it to the onions and garlic. Add the bulgar wheat. Simmer for about fifteen minutes. From: Michael Traub <traub@btcs.bt.co.uk> Submitted By DONNA WEBSTER <DONNA@WEBSTER.DEMON.CO.UK> On MON, 20 NOV 1995 133312 GMT
