1 cup uncooked medium roasted buckwheat groats
2 1/2 cups water
2 tablespoons butter or margarine
1 teaspoon red wine vinegar or cider vinegar
1/2 teaspoon salt
1/4 teaspoon ground cumin
2 medium onions, sliced
1 garlic clove, finely chopped
1 medium avocado, peeled and chopped (1 cup)
1 medium tomato, chopped (3/4 cup)
1.Mix buckwheat groats and egg. Cook buckwheat mixture in 10-inch skillet over medium-high heat, stirring constantly, until groats separate and dry.
2.Stir in water, butter, vinegar, salt, cumin, onions and garlic. Heat to boiling, stirring constantly; reduce heat.
3.Cover and simmer about 5 minutes or until groats are tender and liquid is absorbed. Stir in avocado and tomato