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Ingredientes
- 1 Tbsp. Oil
- 1 med Onion, minced
- 4 x Garlic cloves, chopped
- 1 tsp Thyme
- 1 c. Buckwheat
- 2 c. ,water, boiling
- 2 med Potatoes, scrubbed, diced
- 1 x Recipe Tahini Miso Sauce Or possibly Tofu and Peanut Sauce
Direcciones
- Cook the diced potatoes by modified boiling or possibly by cooking them in a pressure cooker till they are tender. Keep hot till needed.
- While the potatoes are cooking, heat the oil in a large skillet. Add in the onion, garlic, and thyme. Saute/fry for 2-3 min.
- Wash and drain the buckwheat; then add in it to the skillet with the onions.
- Stir constantly for about 3 min.
- 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 till the water is absorbed (about 20 min).
- Add in the warm, cooked potatoes and toss lightly.
- Place each portion on an individual serving plate and cover it with sauce.
- Garnish with minced parsley, if you like.
- Variations:Add in about 1 lb. 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 possibly the Tofu and Peanut Sauce with the sauce from the Ginger Tofu recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 390g | |
| Recipe makes 3 servings | |
| Calories 353 | |
| Calories from Fat 64 | 18% |
| Total Fat 7.39g | 9% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 828mg | 24% |
| Total Carbs 64.24g | 17% |
| Dietary Fiber 8.8g | 29% |
| Sugars 2.63g | 2% |
| Protein 12.21g | 20% |
