| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | c | Kasha; (whole) |
| 1 | Chicken; (pullet) | |
| 2 | Onions; diced | |
| 1 | c | Celery; diced |
| Oil | ||
| Salt & pepper; (to taste) |
INSTRUCTIONS
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
A Message from our Provider:
“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”