Yield: 1 Servings
|1 cup||Kasha; (whole)|
|1 \N||Chicken; (pullet)|
|2 \N||Onions; diced|
|1 cup||Celery; diced|
|\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