Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Kasha; (whole) |
| 1 \N | Chicken; (pullet) |
| 2 \N | Onions; diced |
| 1 cup | Celery; diced |
| \N \N | Oil |
| \N \N | Salt & pepper; (to taste) |
In a 4-quart pot, saute the onion and celery in oil. Add chicken and steam for 30-45 minutes. Add kasha, seasonings and water. Cook for approximately 20 minutes over a medium heat. Before Shabbos, add hot water to the pot so that the kasha doesn't dry out overnight.
Posted to JEWISH-FOOD digest Volume 98 #004 by "Ronnie Shilcrat" <faiga_rochel@...> on Jan 04, 1998