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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Rinse buckwheat groats. Bring a saucepan of water to a boil, sprinkle in the buckwheat groats, and simmer until buckwheat is tender, about 10 minutes. Drain and cool. | 2. Heat olive oil in a skillet over medium heat; cook and stir onions and garlic until onion is translucent, 5 to 8 minutes. Set aside to cool. | 3. Lightly toss cucumber, parsley, mint, lemon juice, and mixed herbs in a large salad bowl until thoroughly combined; stir in cooked buckwheat and onion mixture. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kasha buckwheat groat	1	cup	toasted	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	2		peeled chopped	128.0	29.888	3.52	0.32
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
cucumber	1		peeled diced	15.6	3.7752	0.6759999999999999	0.1144
parsley	3/4	cup	chopped	16.2	2.8485	1.3365	0.3555
mint	6	tablespoons	chopped	15.048	2.8762	1.1252	0.2497
lemon	1		juiced	1.1183	0.3508	0.0178	0.0122
herb	1	pinch	mixed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.