We are back with another enjoyable recipe from one of SCC’s employees. If you’re new to the blog or just haven’t seen our last healthy recipe post highlighting a delicious Rye/Buckwheat Bread, make sure to check it out.
Eating healthy is one of the best ways to support your immune system and now more than ever it is vital to take care of yourself with the holidays right around the corner. We hope you enjoy this healthy recipe, and as always we welcome additional healthy, comfort, or delicious recipes from our subscribers who would like to be presented on the blog.
1 cup of buckwheat groats
1.5-2 cups of water
7 oz. crumbled feta cheese
2 small red/yellow peppers (chopped)
1 cup of spinach (chopped)
½ of chayote (chopped)
3.5 oz. sliced mushrooms (shitake recommended, previously stir-fried in a pan for about 10 min. to release the water)
2 tsp of flaxseeds (whole)
2-3 tsp of sesame seeds
1 tsp of oregano
1 tsp of salt
Pinch of black pepper
Pinch of baking powder
Buckwheat groats cooking instructions:
Bring 2 cups of water to a boil in a small pot. Add 1 cup of buckwheat and ½ tsp salt. Return to a boil, then reduce heat to a simmer, cover, and cook until tender (about 10-15 min) while mixing occasionally. Drain off any remaining water. You can also use the rice cooker in which case you can use about 1.5 cups of water and set the timer for 15 minutes.
- Mix eggs in a big bowl
- Add cooked buckwheat groats, cheese, peppers, spinach, chayote, mushrooms, flaxseeds, sesame seeds, and spices. Mix all ingredients well with a spoon.
- Place the mixture in a deeper baking dish and even the surface out.
- Preheat an oven to 350°F and bake it for about 25 minutes. Please adjust the baking time or temperature based on your preference.
We hope you’ll enjoy it!