Added to shopping list. Go to shopping list.
Ingredients35 m servings 224 cals
Original recipe yields 6 servings
- Combine water and buckwheat in a saucepan; bring to a boil. Reduce heat; simmer until water is absorbed, about 10 minutes.
- Pour lime juice into a bowl; add onion, tomato, Kalamata olives, mint, and dill. Stir in olive oil, rice-wine vinegar, cumin, salt, and pepper. Add buckwheat; stir until ingredients are combined. Top with feta cheese.
Per Serving: 224 calories; 11.7 g fat; 25.6 g carbohydrates; 6.8 g protein; 12 mg cholesterol; 373 mg sodium. Full nutrition
ReviewsRead all reviews 2
We liked this very much. I went directly by the recipe with the exception of no dill as I didn't have any on hand. This was my first time cooking buckwheat and we really enjoyed it. We served i...