Pepper Stirfry on Buckwheat
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 475.7
- Total Fat: 18.0 g
- Cholesterol: 10.0 mg
- Sodium: 1,929.8 mg
- Total Carbs: 55.1 g
- Dietary Fiber: 12.5 g
- Protein: 13.0 g
View full nutritional breakdown of Pepper Stirfry on Buckwheat calories by ingredient
Introduction
A tasty pepper stirfry over a savory bed of buckwheat.Also, not entirely vegetarian... I like to cook the buckwheat in chicken broth, as I find the flavor to work well with the curry, but I'm sure you could substitute. A tasty pepper stirfry over a savory bed of buckwheat.
Also, not entirely vegetarian... I like to cook the buckwheat in chicken broth, as I find the flavor to work well with the curry, but I'm sure you could substitute.
Number of Servings: 1
Ingredients
-
2 cups chicken broth
1 cup buckwheat
1/4 red onion
3 jalapeno peppers (fresh)
1/2 green bell pepper
1/2 red bell pepper
1 tbsp sunflower oil
.5 tsp sugar
1 tsp cinnamon
2 tsp curry powder (medium)
Directions
First, pour chicken broth into a medium saucepan, set heat to high and cover. Set a frying pan on 1/3 - 1/2 heat, add sunflower oil and sprinkle sugar over the oil (make sure the oil coats the bottom of the pan before doing this; don't want clumps).
Slice the 1/4 onion into strips, add to frying pan. Check on the chicken broth; if it's boiling, stir in the buckwheat, set heat to low, and cover.
Cut jalapenos in half lengthwise, clean out seeds, and cut in strips widthwise; toss in with onions in frying pan.
Now that the buckwheat's cooked a little, stir curry powder and cinnamon.
Slice red and green pepper halves into slices, toss in with onions and jalapenos. Adjust heat if necessary.
Now just wait for buckwheat to be done (when it has the consistency of sticky rice, not soupy porridge); stir occasionally to keep from sticking to bottom.
Make a bed of buckwheat on the plate, and pile on the peppers.
Serves 1-2 (depending how hungry you are)
Number of Servings: 1
Recipe submitted by SparkPeople user DEIMORS.
Slice the 1/4 onion into strips, add to frying pan. Check on the chicken broth; if it's boiling, stir in the buckwheat, set heat to low, and cover.
Cut jalapenos in half lengthwise, clean out seeds, and cut in strips widthwise; toss in with onions in frying pan.
Now that the buckwheat's cooked a little, stir curry powder and cinnamon.
Slice red and green pepper halves into slices, toss in with onions and jalapenos. Adjust heat if necessary.
Now just wait for buckwheat to be done (when it has the consistency of sticky rice, not soupy porridge); stir occasionally to keep from sticking to bottom.
Make a bed of buckwheat on the plate, and pile on the peppers.
Serves 1-2 (depending how hungry you are)
Number of Servings: 1
Recipe submitted by SparkPeople user DEIMORS.