Mexican Kasha Recipe

Mexican Kasha Recipe

  • 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
  1. Mix buckwheat groats and egg. Cook buckwheat mixture in 10-inch skillet over medium-high heat, stirring constantly, until groats separate and dry.
  2. Stir in water, margarine, vinegar, salt, cumin, onions and garlic. Heat to boiling, stirring constantly; reduce heat.
  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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