Buckwheat And Spinach
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Spanish | Fat, Low | 1 | Servings |
INGREDIENTS
| 1 | Spanish Onion | |
| 2 | Cloves Garlic | |
| 2 | c | Buckwheat |
| 1 | t | Salt |
| 1 | t | Black pepper |
| 1 | pt | Vegetable stock, I use Vecon |
| Which is fat free, and | ||
| Water), Water | ||
| 1 | lb | Spinach |
INSTRUCTIONS
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 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: 1335
Calories From Fat: 130
Total Fat: 15.6g
Cholesterol: 0mg
Sodium: 3791.4mg
Potassium: 2986.5mg
Carbohydrates: 268.2g
Fiber: 51.4g
Sugar: 2.4g
Protein: 63.8g