Preparation:
Mix buckwheat kernels and egg. Cook buckwheat mixture in 10-inch skillet over medium-high heat, stirring constantly, until kernels separate and dry.
Stir in onions, garlic, water, margarine, vinegar, salt and cumin. Heat to boiling, stirring constantly; reduce heat. Cover and simmer about 5 minutes or until kernels are tender and liquid is absorbed. Stir in tomato and avocado. |
