This dish is especially warming and nourishing on cold winter days. Buckwheat nourishes the lungs, kidneys and bladder and aids in eliminating water or fluid retention. It's a safe grain for those with wheat allergies. By adding some cooked pasta bows to this dish, it becomes a traditional Jewish favorite - kasha varnishkas.
1 cup
Roasted buckwheat groats
2 cups
Boiling water
3 drops
SteviaClear in 1/2 cup water
1
Onion, diced
1/2 cup
Cabbage, core removed and sliced fine or grated
1/4 cup
Parsley, chopped
Sesame oil
Pinch of sea salt
1
Lightly brush a heavy skillet with sesame oil. Add onions and sea salt and sauté until translucent.
2
Add cabbage and just enough stevia water to prevent burning and sauté for 2 minutes.
Add the buckwheat and sauté for 1 minute.
3
Add the boiling water, cover and simmer for 25 to 30 minutes until water is absorbed. Add the parsley one minute before the end of cooking. Adjust salt to taste.
