(serves 6)
A NutriLicious recipe that is free of meats, gluten, dairy, corn, eggs, nightshades, nuts, soy, and is Paleo as well as Vegan/Vegatarian.
INGREDIENTS
7 cups vegetable broth
6 cups spinach, chopped
3 cups buckwheat
2 cups mushrooms, sliced and sauteed
¼ cup extra-virgin olive oil (EVOO)
6 garlic cloves, minced
1 teaspoon salt, to taste
METHOD
- Grind the buckwheat in a spice mill (or clean coffee grinder) until fine.
- Heat EVOO in a large pot over medium-low heat.
- Add garlic and sauté for about 3 minutes.
- Add the ground buckwheat and stir well.
- Stir in 1 cup of broth. When all the liquid is absorbed, add another 1 cup of broth, along with the spinach.
- Repeat with the remaining 4 cups of broth, 1 cup at a time, until the consistency of a thick polenta.
- Mix in salt, taste, and adjust as needed.
- Top with sauteed mushrooms.
Nutrition: Calories: 426; Total Fat: 13g; Total Carbohydrates: 65g; Sugar: 2g; Fiber: 10g; Protein: 18g; Sodium: 1307mg
