Mary & Martha's Kitchen Recipe

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Buckwheat Groats Recipe 2 ts Safflower oil; 2 Shailots; chopped 1 cl Garlic; minced 1 Celery stalk; sliced 1/2 c Sliced mushrooms; 1 Egg white; Pinch salt & pepper; 1 c Buckwheat groats;(kasha) 2 c Chicken broth; 1 tb Pine nuts/sunflower seeds; In a non-stick saucepan, heat oil and add vegetables. Cook, stirring, over medium heat about 5 minutes. In a small bowl, beat egg white with salt and pepper. Stir into saucepan. Stir in groats, then add broth and bring to a boil. Reduce heat, cover and cook 10 minutes until tender. When liquid is absorbed, add pine nuts and fluff with a fork. Garnish with parsley. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE 1/2 FAT EXCHANGE CAL: 116; CHO: Omg; CAR: 18g; PRO: 3g; SOD: 64mg; FAT: 4g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

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<h1>Buckwheat Groats</h1> <h2>Recipe</h2><p> <P>2 ts Safflower oil; <P>2 Shailots; chopped <P>1 cl Garlic; minced <P>1 Celery stalk; sliced <P>1/2 c Sliced mushrooms; <P>1 Egg white; <P>Pinch salt & pepper; 1 c Buckwheat groats;(kasha) <P>2 c Chicken broth; <P>1 tb Pine nuts/sunflower seeds; <P>In a non-stick saucepan, heat oil and add vegetables. Cook, stirring, over medium heat about 5 minutes. In a small bowl, beat egg white with salt and pepper. Stir into saucepan. Stir in groats, then add broth and bring to a boil. Reduce heat, cover and cook 10 minutes until tender. When liquid is absorbed, add pine nuts and fluff with a fork. Garnish with parsley. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE 1/2 FAT EXCHANGE CAL: 116; CHO: Omg; CAR: 18g; PRO: 3g; SOD: 64mg; FAT: 4g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master <div><a href='http://www.maryandmarthaskitchen.com/Buckwheat_Groats/23748/' title='Buckwheat Groats Recipe'>Buckwheat Groats Recipe</a></div>

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