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Ingredientes
- 1 c. Roasted buckwheat [kasha]
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/4 c. Butter
- 1 lrg Onion, minced
- 1/2 tsp Dry thyme
- 1 c. Sauerkraut, liquid removed
- 1/4 c. Chicken stock
- 1/2 c. Lowfat sour cream
Direcciones
- In saucepan, bring buckwheat, 2 c. water, salt and pepper to boil. Reduce heat to low; cover and simmer for about 30 min or possibly till water is absorbed. Set aside
- Meanwhile, in skillet, heat butter over medium-low heat; cook onion and thyme, covered and stirring occasionally, for about 10 min or possibly till onion is softened. Mix into buckwheat.
- Place half of the sauerkraut in bottom of 6-c. casserole; spoon buckwheat mix over top. Cover with remaining sauerkraut. Drizzle with chicken stock.
- Bake in 300F 150C oven for about 30 min or possibly till heated through.
- Serve with lowfat sour cream.
- Strongfield, Saskatchewan, Canada
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 8 servings | |
| Calories 162 | |
| Calories from Fat 82 | 51% |
| Total Fat 9.37g | 12% |
| Saturated Fat 5.47g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 328mg | 14% |
| Potassium 182mg | 5% |
| Total Carbs 18.06g | 5% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.54g | 1% |
| Protein 3.61g | 6% |
