Title: Buckwheat and Spinach
Yield: 1 Servings
Categories: Fat
Ingredients:
1 lg Spanish Onion
2 Cloves Garlic
2 c Buckwheat
1 ts Salt
1 ts Black pepper
1 pt Vegetable stock (I use Vecon
Which is fat free, and
Water)
1 lb 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 Submitted By DONNA WEBSTER
On MON, 20 NOV 1995 133312 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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