Buckwheat Bake recipe (Side Dish)


Yield: 4 servings

1   onion, chopped
4   tomatoes, chopped
½ teaspoons vegetable oil
3 oz buckwheat
1 oz rice
½ pints water
1 teaspoon basil
some   salt and ground black pepper to taste

Posted by Kristine on Feb 20, 2008


Chop onion, heat oil in pan and fry until transparent
Chop tomatoes, add to onions until soft.

Stir in buckwheat and rice and cook for 1 minute
Add remaining ingredients - bring to boil.

Heat oven to 375F. Simmer the mixture for 20 minutes until liquid has been absorbed.

Adjust seasoning, turn into 7" square cake tin. Put in 5 above, leave for 30 minutes then remove.

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