The Birkett Mills

ingredients

• 1 cup water
• 1-1/3 cups Italian salad dressing
• 1 cup whole buckwheat groats
• 1 cup diced plum tomatoes
• 6 oz. jar marinated artichoke hearts, drained and coarsely chopped*
• 1 cup pitted Kalamata olives or oil-cured black olives
• 1/3 cup sliced green onion
• 1/3 cup diced, red or orange sweet pepper
• 1/3 cup chopped, fresh basil
• 1/3 cup minced flat-leaf parsley
• 1 cup diced feta or mozzarella cheese
• Spinach or raddichio leaves

directions

1. In two-quart saucepan, boil water and 1 cup salad dressing. Stir in buckwheat, reduce heat, cover pan, and simmer 15 minutes or until liquid is absorbed.
2. Toss cooled buckwheat groats with remaining 1/3 cup salad dressing, tomatoes, artichoke hearts, olives, onions, peppers, herbs and cheese. Serve on a bed of spinach or raddichio.

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