Buckwheat And Spinach Recipe
Servings: 1
Ingredients
- 1 lrg Spanish Onion
- 2 x Cloves Garlic
- 2 c. Buckwheat
- 1 tsp Salt
- 1 tsp Black pepper
- 1 pt Vegetable stock (I use Vecon That is fat free, and Water)
- 1 lb Spinach
Directions
- Cook the finely minced onion and the chopped garlic in a little water.
- Meanwhile cook the buckwheat with the salt (only if needed) and pepper in the stock until tender. Finely chop the spinach and add in it to the onions and garlic. Add in the bulgar wheat. Simmer for about fifteen min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1284g | |
| Calories 1332 | |
| Calories from Fat 109 | 8% |
| Total Fat 13.06g | 16% |
| Saturated Fat 2.79g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4474mg | 186% |
| Potassium 3631mg | 104% |
| Total Carbs 276.67g | 74% |
| Dietary Fiber 44.1g | 147% |
| Sugars 11.16g | 7% |
| Protein 56.44g | 90% |
