Buckwheat Stew

Buckwheat Stew

Original recipe by yabbitgirl

2 cups raw or toasted buckwheat + 4 cups low sodium vegetable broth
1 medium onion, chopped
2 cloves garlic, crushed (to taste)
2 cups mushrooms, chopped
1 cup dry white wine or 1 cup of white grape juice
1 cup low sodium vegetable broth
1 small head cabbage, cored and chopped or 1 zucchini chopped
1/2 teaspoon each cinnamon, cumin, thyme and oregano
2 cups oil-free tomato sauce of your choice
2 tablespoons reduced sodium soy sauce

Directions: 

1.     Cook buckwheat in 4 cup low-sodium vegetable broth until tender.

2.     Faux sauté onion and garlic with small amount of broth or water in a soup pot.

3.     Add mushrooms and continue to cook until soft.

4.     Add cabbage or zucchini and faux sauté until it softens a bit.

5.     Add remaining ingredients and stir well.

6.     Stir in buckwheat. Cover and simmer for about 20 minutes

NOTE: Buckwheat can also be cooked in a rice cooker