- 1 cup Eden Buckwheat
- 2 cups water
- 12 ounces Eden Kamut Ditalini
Eden Kamut Elbows or Eden Spiral Pasta
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 1/2 cup button mushrooms, minced
- 3 Tbsp Eden Black Sesame Oil
or Eden Extra Virgin Olive Oil
- 1 1/2 Tbsp Eden Shoyu Soy Sauce
- 1/3 cup fresh parsley, minced
Cook pasta as package directs, rinse, drain and set aside. Bring water to a boil in a small saucepan, add buckwheat, stir, cover and simmer for 20 minutes. Remove buckwheat and set aside.
Heat up oil in a large skillet, sauté garlic and onions for 2 to 3 minutes. Add mushrooms and sauté another 2 minutes. Add cooked pasta, buckwheat and shoyu. Stir occasionally to evenly mix until all ingredients are hot. Add more shoyu if needed, to taste. Toss in parsley and serve hot.
This is also delicious with Eden Sauerkraut mixed in at the end of cooking. Leftovers are delicious in stuffed cabbage rolls.
Per serving - 290 calories, 7 g fat (21% calories from fat), 10 g protein, 49 g carbohydrate, 5 g fiber, 0 mg cholesterol, 179 mg sodium