Buckwheat Vegetables
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Ingredients
- 1 cup buckwheat groats, roasted (kasha)
- 1 ¾ cups of water
- 3 tablespoons sesame oil
- 1 tablespoon garlic, minced
- 1 small lime leaf, sliced very thin
- 1 cup bell pepper
- 3 tablespoons green onions, diced
- ¾ cup carrots, grated
- 2 tablespoons tamari
- 1 tablespoon cilantro, minced
- ½ teaspoon oregano
- 1/2 teaspoon thyme
- ½ teaspoon crushed flakes
Instructions
- Place water in a pot and bring to a boil. Add buckwheat, cover, reduce heat to simmer and cook until kasha is tender and liquid is absorbed, approximately 15 minutes. Gently fluff with a fork and place in a large mixing bowl. While buckwheat is cooking, place 1 tablespoon of sesame oil in a medium size saute pan on medium high heat. Add garlic, lime leaf and bell pepper, cook for 8 minutes, stirring frequently, adding small amounts of water to prevent from sticking. Add to bowl with remaining ingredients and mix well.
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