| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Cereal | 6 | Servings | |
INGREDIENTS
| 1 | c | Uncooked medium buckwheat kernels (kasha) |
| 1 | Egg | |
| 2 1/2 | c | Boiling water |
| 2 | tb | Margerine or butter |
| 1 1/2 | ts | Beef bouillon granules |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
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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