Braised Buckwheat Kernels
Popular in Russia where it's called Kasha, this hearty style side dish is
prefect for a hurry-up meal. (Sue's note: This stuff is good!!)
Mix buckwheat kernels and egg in ungreased 10-inch skillet. Cook over
medium-high heat, stirring constantly, until kernels are seperated 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip
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