Buckwheat with egg light - 1 cup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 C Chicken broth, 33% less salt1/2 C Water1/2 tsp Mrs Dash Garlic Seasoning (No salt)1 C Wolff's Kasha Medium Granulation1 egg, lightly beaten with a fork
1 Heat liquid, and seasoning to boiling
2 Lightly beat egg in a large bowl with fork, add Kasha, Stir to coat.
3 In a separate large skillet, add egg-Kasha. Cook over high heat for 2-3 min, stirring contantly until egg has dried on Kasha and it separates. Reduce heat to low
4 Quickly stir in boiling liquid, Cover tightly; simmer 7 - 10 min. until Kasha kernals are tender and liquid is absorbed.
Serving Size: about 4, 1-Cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user PROSELL1.
2 Lightly beat egg in a large bowl with fork, add Kasha, Stir to coat.
3 In a separate large skillet, add egg-Kasha. Cook over high heat for 2-3 min, stirring contantly until egg has dried on Kasha and it separates. Reduce heat to low
4 Quickly stir in boiling liquid, Cover tightly; simmer 7 - 10 min. until Kasha kernals are tender and liquid is absorbed.
Serving Size: about 4, 1-Cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user PROSELL1.
Nutritional Info Amount Per Serving
- Calories: 189.9
- Total Fat: 2.2 g
- Cholesterol: 46.5 mg
- Sodium: 99.6 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 2.0 g
- Protein: 8.0 g
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