Buckwheat bowl with roasted romanesco from Sprouted Kitchen by Sara Forte

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Notes about this recipe

  • mzgourmand on November 14, 2015

    We make this over and over again, and just love it. However, I make the buckwheat groats as Kasha - I stir toasted buckwheat groats into one beaten eggs, saute in dry an over high heat until it smells toasty, then add double the amount of kasha as boiling liquid, let it cook on very low until tender, and then ut a towel under the lid and let it sit off heat for ten minutes. Delicious.

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