Buckwheat Balls

(1 vote)

1 cup buckwheat groats
1 egg
1 tablespoon soybean oil
1 quart water
1 teaspoon sea salt
1 cup eggplant, shredded and peeled
1/4 cup scallions, diced
1/4 cup green pepper, diced
1/4 cup pimiento
2 eggs
2 tablespoons brown rice flour
1 teaspoon sea salt
1/2 teaspoon basil
1/2 teaspoon oregano
2 cloves garlic, minced

Combine the buckwheat groats with the egg and mix thoroughly. Heat the oil in a saucepan and add the groats. Stir over a medium flame until all the groats are separate. Add the water and salt. Bring to a boil, cover, and cook over a low flame for about 20 minutes or until the water is absorbed.

Take about 1-1/2 cups of the buckwheat mixture and combine it with all of the remaining ingredients in a large bowl. Mix thoroughly. Form the mixture into 12 balls and place them on an oiled baking pan. Bake for about 30 minutes at 375 degrees F. Then, place them under a broiler for several minutes until they are brown.

Serve with a tomato sauce poured over the top.


Comments:

is this recipie gluten free??!!(restrained excitement)
lindsay, philladelphi


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