| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | Jewish, Pasta, Side dishes | 10 | Servings |
INGREDIENTS
| 7 | oz | Kasha, Buckwheat Groats |
| 1 | Egg, Slightly Beaten | |
| 1 | t | Salt |
| 3 | c | Boiling Water |
| 1 | Onion, Diced | |
| 3 | T | Oil |
| 1/2 | c | Macaroni Shells, Cooked |
INSTRUCTIONS
Combine kasha, egg, and salt in a large saucepan. Stir constantly over low heat until grain dries and separates. Add water. Cover and cook over low heat 10 to 15 minutes until all water is absorbed. Brown onion in hot oil. Add onion and shells to kasha. Season to taste. Recipe by: The Great Hadassah Cookbook Posted to EAT-L Digest by Bob & Carole Walberg <walbergr@MB.SYMPATICO.CA> on Sep 16, 1997
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