Buckwheat bake

Yield: 4 servings

Measure Ingredient
1 \N Onion
4 \N Tomatoes
½ teaspoon Oil
3 ounces Buckwheat
1 ounce Rice
½ pint Water
1 teaspoon Dried Basil
\N \N Salt/pepper as you deem fit

1.Chop onion, heat oil in pan and fry until transparent 2.Chop tomatoes, add to onions until soft 3.Stir in buckwheat and rice and cook for 1 minute 4.Add remaining ingredients - bring to boil 5.Heat oven to 375F/190C/Gas Mark 5 6.Simmer the mixture for 20 minutes until liquid has been absorbed 7.Adjust seasoning, turn into 7" square cake tin 8.Put in 5. above, leave for 30 minutes then remove.

From: Pat Buttons

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