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Braised Buckwheat Kernels

Popular in Russia where it's called Kasha, this hearty style side dish is prefect for a hurry-up meal.




Mix buckwheat kernels and egg in un greased 10-inch skillet. Cook over medium-high heat, stirring constantly, until kernels are separated and brown.

Stir in remaining ingredients; reduce heat. Cover and simmer about 5 minutes or until liquid is absorbed and buckwheat kernels are tender.

Makes 6 servings.

Recipe from Betty Crocker's "30 Minutes or Less" Cookbook

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