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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.


  • 1 cup kasha medium, uncooked
  • 1 egg
  • 2 ½ cups water boiling
  •  tablespoons margarine or butter
  • 1 ½ teaspoons beef bouillon granules
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper


  1. Mix buckwheat kernels and egg in un greased 10-inch skillet.
  2. Cook over medium-high heat, stirring constantly, until kernels are separated and brown.
  3. Stir in remaining ingredients; reduce heat.
  4. 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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