Directions
Makes 4 to 6 servings
2 cups orange juice (preferably “not from concentrate”)
1/2 cup water
1/2 cup cream of buckwheat cereal
1/4-1/3 cup sweetener, to taste (sugar, cane syrup, etc.)
fresh fruit or berries (optional)
In a heavy-bottomed saucepan, combine juice, water, and cream of buckwheat. Cook covered over low heat, stirring occasionally, for approximately 20 minutes or until buckwheat granules are tender and translucent and have absorbed most of the liquid. Remove from heat and gradually stir in sweetener to taste (about 1/4 to 1/3 cup). Serve at room temperature or chilled with fresh fruit or berries, if desired.
Nutrition Information
Per serving (1/4 of recipe):
175 Calories
0.6 g Fat
0.1 g Saturated Fat
3.2% Calories from Fat
0 mg Cholesterol
3.2 g Protein
41.3 g Carbohydrate
26.2 g Sugar
2.4 g Fiber
9 mg Sodium
20 mg Calcium
0.6 mg Iron
49 mg Vitamin C
22 mcg Beta-Carotene
0.1 mg Vitamin E
Recipe from The National Buckwheat Institute
For answers to questions about specific ingredients and the nutritional implications for cancer prevention and survival click here.
View The Cancer Project Recipe of the Week Archive.
Resources | Protective Foods
| 
