Buckwheat Groats Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Safflower oil,
2: Shailots, chopped
1 centiliter: Garlic, minced
1: Celery stalk, sliced
1/2 cup: Sliced mushrooms,
1: Egg white,
Pinch salt & pepper,
1 cup: Buckwheat groats, (kasha)
2 cup: Chicken broth,
1 tbsp: Pine nuts/sunflower seeds,
Directions:
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 OBrion and her Meal-Master
Source from luhu.jp
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 OBrion and her Meal-Master
Source from luhu.jp