| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Jewish |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Kasha (buckwheat groats) |
| 1 |
|
Egg |
| 1/2 |
ts |
Salt |
| 2 |
c |
Boiling water |
INSTRUCTIONS
In a saucepan that will hold at least one quart or litre, combine groats
and egg, stirring well. Place over medium heat, and stir while the grains
begin to separate. This roasting procedure will smell heavenly. When all
the grains have separated, add boiling water and salt, cover pot tightly,
reduce heat to low, and allow to steam for about fifteen to twenty minutes.
Can be made well ahead of time of use. This takes well to addition of such
things as sauteed onions and/or mushrooms, or (to make the Jewish dish
called varnishkes and kasha) you may add cooked egg noodles (bowknots are
traditional) in the proportion of two parts kasha to one part noodles.
Esther H. Vail, Rochester NY USA (esther@rochgte.fidonet.org)
ESTHER@ROCHGTE.FIDONET.ORG
(ESTHER VAIL)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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