lunch recipe · #00518
Navy Bean Asparagus Dill Buckwheat Groats Bowl
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 32 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 8
Prep12 min
Cook20 min
Inactive0 min
Total32 min
Ingredients
- 1 cupBuckwheat Groats
- 2 cupsWater
- 8 ozCanned Navy Beans
- 8 ozAsparagus
- 1 tbspOlive Oil
- 1 tspDill
- ¾ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Rinse the Buckwheat Groats. Combine it with the Water and half of the Table Salt, bring to a boil, cover, and cook for about 20 minutes until tender.
- Drain and rinse the Canned Navy Beans. Wash the Asparagus under running water, keep leafy greens separate from raw meat and poultry, and cut it into bite-size pieces.
- Heat the Olive Oil in a skillet. Cook the Asparagus until tender, then stir in the Canned Navy Beans, Dill, remaining Table Salt, and Black Pepper until hot.
- Divide the Buckwheat Groats among bowls and top with the Canned Navy Beans and Asparagus mixture.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 10.3 g
- Carbohydrates
- 44.6 g
- Fat
- 4.8 g
- Fiber
- 8.3 g
- Sodium
- 637 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.