2 tsp safflower oil
2 shailots, chopped
1 cl garlic, minced
1 celery stalk, sliced
1/2 cup sliced mushrooms
1 egg white
1 pinch salt & pepper
1 cup buckwheat groats, (kasha)
2 cup chicken broth
1 tbsp pine nuts/sunflower seeds
A Recipe for
Buckwheat Groats
Tell me what you eat, I'll tell you who you are. |
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There is a lot more juice in grapefruit than meets the eye. |
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A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
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This Recipe for Buckwheat Groats is one of thousands in the Recipes-to-go Bread Cookbook.
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| Old New York Proverb |
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This is a recipe for Buckwheat Groats from the recipe cookbook of Recipes-to-go (Bread)
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
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The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
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Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
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It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
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Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
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A gourmet who thinks of calories is like a tart who looks at her watch. |
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In a non-stick saucepan, heat oil and add vegetables. Cook, stirring,
over medium heat about 5 minutes. In a small bowl, beat egg white
with salt and pepper. Stir into saucepan. Stir in groats, then add
broth and bring to a boil. Reduce heat, cover and cook 10 minutes
until tender. When liquid is absorbed, add pine nuts and fluff with a
fork. Garnish with parsley. Food Exchange per serving: 1 STARCH/BREAD
EXCHANGE 1/2 FAT EXCHANGE CAL: 116; CHO: Omg; CAR: 18g; PRO: 3g; SOD:
64mg; FAT: 4g;
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you
and yours via Nancy O'Brion and her Meal-Master
Serves: 4
Buckwheat Groats Recipe brought to you by Recipes To-Go