Ingredients

2 tsp. safflower oil
2 shallots, chopped
1 clove garlic, minced
1 celery stalk, sliced
1/2 C. sliced mushrooms
1 egg white
1 pinch salt and pepper
1 C. buckwheat groats
2 C. chicken broth
1 Tbsp. pine nuts, or sunflower seeds
parsley, to garnish

Cooking Instructions

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.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)