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Title: Buckwheat and Spinach Categories: Low, Fat Yield: 1 Servings 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |