Braised buckwheat kernels
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Uncooked medium buckwheat kernels (kasha) |
| 1 | Egg | |
| 2½ | cup | Boiling water |
| 2 | tablespoons | Margerine or butter |
| 1½ | teaspoon | Beef bouillon granules |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
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
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