Mexican Kasha Recipe

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

Directions
step 1: Mix buckwheat groats and egg. Cook buckwheat mixture in 10-inch skillet over medium-high heat, stirring constantly, until groats separate and dry.
step 2: Stir in water, margarine, vinegar, salt, cumin, onions and garlic. Heat to boiling, stirring constantly; reduce heat.
step 3: Cover and simmer about 5 minutes or until groats are tender and liquid is absorbed. Stir in avocado and tomato.

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