Recipe - Buckwheat Groats

2 teaspoon Safflower oil;
2 Shailots; chopped
1 cl Garlic; minced
1 Celery stalk; cut or sliced up
One half cup Sliced mushrooms;
1 Egg white;
Pinch salt & pepper;
1 cup Buckwheat groats;(kasha)
2 cup Chicken broth;
1 tablespoon Pine nuts/sunflower seeds;

In a nonstick saucepan, heat oil and add vegetables. Cook,
stirring, over medium heat about 5 minutes. In a small bowl, beat
egg white with salt and pepper. Stir into saucepan. Stir in groats,
then add broth and bring to a boil. Reduce heat, cover and cook 10
minutes until tender. When liquid is absorbed, add pine nuts and
fluff with a fork. Garnish with parsley. Food Exchange per serving: 1
STARCH/BREAD EXCHANGE One half FAT EXCHANGE CAL: 116; CHO: Omg; CAR: 18g;
PRO: 3g; SOD: 64mg; FAT: 4g;

Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her MealMaster

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip