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Buckwheat Groats
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 saut until translucent.
2 Add cabbage and just enough stevia water to prevent burning and saut for 2 minutes. Add the buckwheat and saut 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.
Servings: 4



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