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
- tablespoons margarine or butter
- 1 ½ teaspoons
beef bouillon granules
- ¼ teaspoon salt
- ¼ teaspoon black
- 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
Makes 6 servings.
Recipe from Betty
Crocker's "30 Minutes or Less" Cookbook