| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Canadian |
Vegetables, Casseroles |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Roasted buckwheat [kasha] |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Butter |
| 1 |
lg |
Onion, chopped |
| 1/2 |
ts |
Dried thyme |
| 1 |
c |
Sauerkraut, drained |
| 1/4 |
c |
Chicken stock |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
in saucepan, bring buckwheat, 2 cups water, salt and pepper to boil. Reduce
heat to low; cover and simmer for about 30 minutes or until water is
absorbed. Set aside
Meanwhile, in skillet, melt butter over medium-low heat; cook onion and
thyme, covered and stirring occasionally, for about 10 minutes or until
onion is softened. Mix into buckwheat.
Place half of the sauerkraut in bottom of 6-cup casserole; spoon buckwheat
mixture over top. Cover with remaining sauerkraut. Drizzle with chicken
stock.
Bake in 300F 150C oven for about 30 minutes or until heated through.
Serve with sour cream.
Source: Canadian Living magazine [Jul 95] Originator: Cindy Paulsen,
Strongfield, Saskatchewan, Canada Per Serving: about 160 calories, 4 g
protein, 8 g fat, 19 g carbohydrate
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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