Buckwheat Kale Breakfast Bowl

• 1 1/2 Cups Vegetable Broth, divided
• 1/2 Large Red Onion, sliced
• 1 Bunch Kale, chopped
• 8 Ounces Sliced Cremini Mushrooms (optional)
• 1/3 Cup Chopped Sun Dried Tomatoes*
• 5 Cloves Garlic, minced
• 1 2/3 Cup Buckwheat Groats
• Salt & Pepper, to taste

1. In a large skillet, sauté the onion with a few tablespoons of vegetable broth.
2. When the onion is soft, add in the kale, mushrooms, sun dried tomatoes, and garlic. Cover and cook 5 minutes.
3. Meanwhile add the buckwheat groats, 1 cup of vegetable broth, and 2 cups of water to a medium pot. Bring to a simmer and cook 2-3 minutes until the buckwheat is tender.
4. Serve the buckwheat and kale mixture together. Season with salt and pepper to taste. Enjoy!

Recipe Notes

*Often you will find sundried tomatoes are stored in oil, but if you look in the dry goods section of the grocery store, you can find sundried tomatoes in packages with no additives. Choose these whenever possible! If you can’t find oil-free sundried tomatoes, use a paper towel to soak up as much oil as you can.