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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegan Main dish, Vegan, Vegetarian 3 Servings

INGREDIENTS

1 T Oil
1 Onion, chopped
4 Garlic cloves, minced
1 t Thyme
1 c Buckwheat
2 c water boiling
2 Potatoes, scrubbed diced
1 Recipe Tahini Miso Sauce OR
Tofu and Peanut Sauce

INSTRUCTIONS

Cook the diced potatoes by modified boiling or by cooking them in a
pressure cooker until they are tender. Keep warm until needed.  While
the potatoes are cooking, heat the oil in a large skillet. Add  the
onion, garlic, and thyme. Saute for 2-3 minutes.  Wash and drain the
buckwheat; then add it to the skillet with the  onions. Stir constantly
for about 3 minutes.  Remove the skillet from the heat and pour the
boiling water over teh  buckwheat. Thencover the skillet, return it to
the heat, and simmer  over low heat until the water is absorbed (about
20 minutes).  Add the hot, cooked potatoes and toss lightly.  Place
each portion on an individual serving plate and cover it with  sauce.
Garnish with chopped parsley, if desired.  Variations  Add about 1
pound of tofu, cut into small cubes, along with the  potatoes. This
addition goes best with the Tahini Miso Sauce.  Serve with Ginger Tofu
and replace the Tahini Miso Sauce or the Tofu  and Peanut Sauce with
the sauce from the Ginger Tofu recipe.  from the files of DEEANNE  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 307
Calories From Fat: 53
Total Fat: 6.1g
Cholesterol: 0mg
Sodium: 20.1mg
Potassium: 903.6mg
Carbohydrates: 58.1g
Fiber: 8g
Sugar: 3.8g
Protein: 8.6g


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