|Uncooked medium roasted buckwheat groats||1 Cup (16 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Red wine vinegar/Cider vinegar||1 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Onions||2 Medium, sliced|
|Garlic||1 Clove (5 gm), finely chopped|
|Avocado||1 Cup (16 tbs), chopped (peeled)|
|Tomato||3⁄4 Cup (12 tbs), chopped (1 medium sized)|
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.