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Rhubarb and Buckwheat

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"I love rhubarb and the tartness it adds to dishes. I usually add it to oatmeal but had a nice surprise when I added it to my buckwheat. This is also a dish that my kids really enjoy!"
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30 m servings 452 cals
Original recipe yields 1 servings (1 serving)

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  1. Melt coconut oil in a small pot over medium heat. Cook and stir rhubarb, buckwheat, and a pinch of salt in hot oil for 1 minute. Add cinnamon; cook and stir until fragrant, about 30 seconds more.
  2. Stir water into buckwheat mixture; bring to a boil. Reduce heat to low, cover the pot with a lid, and simmer until most of the water is absorbed and buckwheat is cooked, 15 to 20 minutes. Add flax, chia seeds, and honey; stir to combine.


  • Cook's Note:
  • I enjoy a little more of a tart flavor with this dish, but if you desire more of a sweet flavor, add a little more honey or maple. This makes 1 large serving. If you are eating it as a breakfast side dish, half the recipe.

Nutrition Facts

Per Serving: 452 calories; 22.3 g fat; 57.9 g carbohydrates; 12.9 g protein; 0 mg cholesterol; 16 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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