Rating: 3 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 3 Ratings
Sidney Fry, MS, RD
Recipe by Cooking Light August 2014

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Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary test

total:
33 mins
Yield:
Serves 6 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine buckwheat and egg in a bowl; toss. Heat a saucepan over medium heat. Add buckwheat mixture to pan; cook 3 minutes or until grains are dry and separated, stirring frequently. Stir in water and salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until water is absorbed. Remove from heat; stir in Gruyère cheese and Parmesan cheese. Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, and mushrooms; cook 7 minutes. Add kale and pepper to pan; cook 2 minutes. Add kale mixture to buckwheat mixture. Sprinkle with walnuts and bacon.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

268 calories; fat 11.6g; saturated fat 3.4g; mono fat 3.5g; poly fat 3.1g; protein 13g; carbohydrates 32g; fiber 4g; sodium 309mg.
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