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11Ingredients
50Minutes
440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 beetroot (medium, peeled and roughly grated)
- 1 Tbsp. olive oil
- 1 red onion (chopped)
- 2 garlic cloves (finely chopped)
- 1 Tbsp. fresh thyme
- 250 grams buckwheat (1½ cups)
- 600 mL vegetable stock (broth or water, 2½ cups)
- sea salt
- pepper
- 1 lemon
- 50 grams walnuts (toasted, 1/2 cup)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium960mg40% |
| Potassium760mg22% |
| Protein14g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate71g24% |
| Dietary Fiber13g52% |
| Sugars8g |
| Vitamin A10% |
| Vitamin C50% |
| Calcium8% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
veveroniq 5 years ago
added more lemon and spices since it gets a bit bland as buckwheat absorbs all moisture...otherwise really good!It might be good to mention that the amount of buckwheat needed in the recipe is after it's already soaked, not in dried state (then it's too much buckwheat)