Ingredients
1
cup uncooked medium roasted buckwheat groats
1
egg
2 1/2
cups water
2
tablespoons butter or margarine
1
teaspoon red wine vinegar or cider vinegar
1/2
teaspoon salt
1/4
teaspoon ground cumin
2
medium onions, sliced
1
garlic clove, finely chopped
1
medium avocado, peeled and chopped (1 cup)
1
medium tomato, chopped (3/4 cup)
Preparation
Mix buckwheat groats and egg. Cook buckwheat mixture in 10-inch skillet over medium-high heat, stirring constantly, until groats separate and dry.
Stir in water, butter, vinegar, salt, cumin, onions and garlic. Heat to boiling, stirring constantly; reduce heat.
Cover and simmer about 5 minutes or until groats are tender and liquid is absorbed. Stir in avocado and tomato.
