Buckwheat and spinach

Yield: 1 Servings

Measure Ingredient
1 large Spanish Onion
2 \N Cloves Garlic
2 cups Buckwheat
1 teaspoon Salt
1 teaspoon Black pepper
1 pint Vegetable stock (I use Vecon
\N \N Which is fat free, and
\N \N Water)
1 pounds Spinach

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@...> Submitted By DONNA WEBSTER <DONNA@...> On MON, 20 NOV 1995 133312 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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