Title: Buckwheat and Spinach
Categories: Lowfat Grain
Yield: 4 Servings

1	lg	Spanish Onion
2		Cloves Garlic
2	c	Buckwheat
1	ts	Salt
1	ts	Black pepper
1	pt	Vegetable stock (I use Vecon
		Which is fat free, and
		Water)
1	lb	Spinach

Cook the finely chopped onion and the minced garlic in a little water. Meanwhile cook the buckwheat with the salt (only if needed) and pepper in the stock till tender. Finely chop the spinach and add it to the onions and garlic. Add the bulgar wheat. Simmer for about fifteen minutes. Date: Mon, 23 Aug 93 11:48:44 BST From: Michael Traub

Converted to MM format by Dale & Gail Shipp, Columbia Md. From: Dale Shipp Date: 26 Jul 97 National Cooking Echo Ä

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