Buckwheat with Warm Spices, Steamed Broccoli, and Tomatoes

Recipe by Charna Sheinfeld, Nutrition Intern

Ingredients:

1/3 cup dry buckwheat
1 cup broccoli florets, chopped
1 teaspoon turmeric powder
1 teaspoon garlic powder
1/2 teaspoon cardamom
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon salt
6-7 cherry tomatoes, quartered

Instructions: 

1. Cook buckwheat according to package instructions.
2. Steam broccoli florets according to the texture of your choice.  Alternatively roast in a 400 degree F oven for 10-15 minutes.
3. After cooking the buckwheat, add all the spices, broccoli and top with tomatoes.
4. Serve warm.

Serving Size: 3/4 cup
Yield: 5 servings
Nutrition Facts: 

Calories: 130
Total Fat:  1 gm
Saturated Fat: 0 gm
Monounsaturated Fat: 0 gm
Polyunsaturated Fat: 0 gm
Cholesterol: 0 mg
Protein: 5 gm
Carbohydrate: 27 gm
Dietary Fiber: 4 gm
Sodium: 240 mg

Bonnie R. Giller, MS, RD, CDN, CDE  • BRG Dietetics & Nutrition, P.C.
brghealth.com • (516) 486-4569

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