Recipe - Buckwheat And Spinach

1 lg Spanish Onion
2 Cloves Garlic
2 cup Buckwheat
1 teaspoon Salt
1 teaspoon Black pepper
1 pt Vegetable stock (I use Vecon
Which is fat free, and
Water)
1 pound Spinach

Cook the finely chopped onion and the minced garlic in a little water.
Meanwhile cook the buckwheat with the salt (only if needed) and pepper in
the stock till tender. Finely chop the spinach and add it to the onions and
garlic. Add the bulgar wheat. Simmer for about fifteen minutes.

From: Michael Traub traub@btcs.bt.co.uk Submitted By DONNA WEBSTER
DONNA@WEBSTER.DEMON.CO.UK On MON, 20 NOV 1995 133312 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini