In a 4-quart pot, saute the onion and celery in oil. Add chicken and steam
for 30-45 minutes. Add kasha, seasonings and water. Cook for approximately
20 minutes over a medium heat. Before Shabbos, add hot water to the pot so
that the kasha doesn't dry out overnight.
Posted to JEWISH-FOOD digest Volume 98 #004 by "Ronnie Shilcrat"
<faiga_rochel@hotmail.com> on Jan 04, 1998
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“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”
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