Free of Allergies:
Buckwheat and Peas
(4 servings)
Ingredients:
- 1 cup buckwheat
- 2 cups chicken broth
- 1 cup peas
- 1TBS flour (sorghum if GF)
- 2 tsp. ghee
- 1 tsp. sea salt
- 1 tsp. white pepper
In a medium saucepan, combine buckwheat groats and 2 cups of chicken broth, bring to a boil and then cover and reduce to a simmer for 10-12 minutes.
In a small saucepan, start the rue by melting the ghee. Stirring continuously with a whisk, stir in sorghum flour.
When ghee and flour are thoroughly combined, gradually add 1 cup of chicken broth; continue to stir with a whisk until mixture thickens to a consistency of yogurt, salt and pepper.
When groats are cooked, add peas and rue, Stir to combine and serve.
Naturopathic Doctor Says:
Cardiovascular Delight! Lower’s Cholesterol; Diabetes/Blood Sugar Support
Recommended for the following Conditions:
Nutrition Information (amount per serving):
Calories 247, Total Fat 5 g, Saturated Fat 2 g, Trans Fat 0 g, Cholesterol 8 mg, Sodium 351 mg, Total Carbohydrate 43 g, Dietary Fiber 7 g, Sugars 3 g, Protein 11 g, Vitamin A 8%, Vitamin C 9%, Calcium 3%, Iron 12%, Vitamin K ~13%
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