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
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