Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Buckwheat groats |
| 1 | Egg -- beaten |
| 2½ cup | Boiling water |
| 1½ teaspoon | Salt |
You can buy fine, medium or coarse groats; use whichever type you prefer. Mix the groats and egg in a saucepan over low heat until the grains separate. Add the water and salt. Cover and cook over low heat 15 minutes. All the water should be absorbed; if not, drain thoroughly. Serve with melted fat or butter or use in other recipes.
Serves 6. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Ban
Recipe By : Jennie Grossinger - "The Art Of Jewish