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84 calories per serving view nutrition facts
4 servings
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| 2 | teaspoons | safflower oil | |
| 2 | each | shallots | chopped |
| 1 | clove | garlic | minced |
| 1 | each | celery stalk | sliced |
| 1/2 | cup | mushrooms | sliced |
| 1 | each | egg white | |
| 1 | pinch | salt and black pepper | |
| 1 | cup | buckwheat groats | |
| 2 | cups | chicken broth | |
| 1 | tablespoon | pine nuts | or sunflower seeds |
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.
| % Daily Value* | |
| Total Fat 5.0g | 8% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 181mg | 8% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 0.0g | 1% |
| Sugars 2.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 2% | Vitamin C | 2% | |
| Calcium | 1% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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i made it and love it
