Try this Buckwheat Bake recipe, or contribute your own.
Suggest a better description1.Chop onion, heat oil in pan and fry until transparent 2.Chop tomatoes, add to onions until soft 3.Stir in buckwheat and rice and cook for 1 minute 4.Add remaining ingredients - bring to boil 5.Heat oven to 375F/190C/Gas Mark 5 6.Simmer the mixture for 20 minutes until liquid has been absorbed 7.Adjust seasoning, turn into 7" square cake tin 8.Put in 5. above, leave for 30 minutes then remove. From: Pat Buttons
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Serving Size: 1 Serving (578g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 202 | ||
Calories from Fat: 19 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 27.4mg | 1 % | |
Potassium 1315.8mg | 35 % | |
Total Carbohydrate 43g | 13 % | |
Dietary Fiber 8.8g | 35 % | |
Sugars, other 34.2g | ||
Protein 8g | 11 % | |
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: 202
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