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Suggest a better descriptionBraised Buckwheat Kernels Popular in Russia where its called Kasha, this hearty style side dish is prefect for a hurry-up meal. (Sues note: This stuff is good!!) Mix buckwheat kernels and egg in ungreased 10-inch skillet. Cook over medium-high heat, stirring constantly, until kernels are seperated and brown. Stir in remaining ingredients; reduce heat. Cover and simmer about 5 minutes or until liquid is absorbed and buckwheat kernels are tender. Makes 6 servings. Recipe from Betty Crockers "30 Minutes or Less" Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip
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Serving Size: 1 Serving (59g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 15 | ||
Calories from Fat: 8 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 35.3mg | 11 % | |
Sodium 166.1mg | 6 % | |
Potassium 19.4mg | 1 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.4g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 15
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