Total Calories: 387
1. Heat the oil in a large heavy skillet over medium heat. Add the potatoes, onion, garlic, and thyme, and sauté about 5 minutes.
2. Rinse the buckwheat, add to the skillet, and increase the heat to medium-high. Stir constantly about 3 minutes or until dry.
3. Carefully pour the hot water over the buckwheat (it will sizzle and splatter). Cover immediately, reduce the heat to low, and simmer 10 to 15 minutes or until the water is absorbed.
4. Serve topped with Tahini-Miso Sauce and chopped parsley.
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