Fried kasha

6 servings

Ingredients

Quantity Ingredient
2 Extra- large eggs; well beaten
1 cup Medium- cut kasha
1 teaspoon Salt
1 teaspoon Minced onion
1 teaspoon Minced parsley
2 tablespoons Chicken fat; or unsalted butter
2¼ cup Rich chicken broth

Directions

In a large bowl, mix with beaten egg the kasha, salt, onion and parsley.

In a 10- inch frying pan, melt the fat or butter, add the mixture and stir until dry and toasted, about 5 minutes.

Boil the broth and add slowly to kasha, stirring to keep it smooth. Cover and simmer 15 minutes. The liquid should be absorbed.

Eat, Eat! by Ruth Kanin p. 97 Wonderful Recipes from the Old Country Like My Mother Used to Make Donald I. Fine, Inc. NY 1995 ISBN: 1-55611-433-8 Recipe by: Eat, Eat! by Ruth Kanin p. 97 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Dec 28, 1998, converted by MM_Buster v2.0l.

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