Braised buckwheat kernels

Yield: 6 servings

Measure Ingredient
1 cup Uncooked medium buckwheat kernels (kasha)
1 \N Egg
2½ cup Boiling water
2 tablespoons Margerine or butter
1½ teaspoon Beef bouillon granules
¼ teaspoon Salt
¼ teaspoon Pepper

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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