1 chopped onion

4 chopped tomatoes

½ teaspoon oil

½ cup buckwheat

1 tablespoon rice

1 cup vegetable broth

1 teaspoon dried basil

Salt and pepper to taste

 

Place oil and chopped onions in frying pan and cook onions until transparent. Add tomatoes and continue cooking until tomatoes are soft. Stir in buckwheat and cook for a few minutes. In a pot, add tomato mixture, rice, vegetable broth and basil. Bring broth mixture to a boil then lower to a simmer for 20 minutes or until the liquid has been absorbed. Once buckwheat mixture is cooked, salt and pepper to taste. Preheat oven to 375 degrees F and place buckwheat mixture into a baking dish. Bake buckwheat for 30 minutes. Serve hot.