1. Place water or stock in a 3 quart pot and bring to a boil on high heat. 2. Add buckwheat, cover, reduce heat to simmer and cook until kasha is tender and liquid is absorbed, approximately 15 minutes. 3. Gently fluff with a fork and place in a large mixing bowl. 4. While buckwheat is cooking, place 1 tablespoon of sesame oil in a medium size sauté pan on medium high heat. 5. Add garlic, lime leaf and red bell pepper, cook for 8 minutes, stirring frequently, adding small amounts of water as necessary to prevent sticking. 6. Add to bowl with remaining ingredients and mix well. 7. Variation: 8. Add a handful of rinsed and chopped kale and 1/2 cup of cubed tofu while cooking buckwheat. ---------------------------------------------------------------------------
Nutrition
Ingredients
