International Recipes
Eastern European Recipes
Braised Buckwheat Kernels (Kasha)
This grain is sometimes called groats.
1 cup medium buckwheat kernels (kasha)
1 egg
2 1/2 cups boiling water
2 tablespoons butter or margarine
2 1/2 teaspoons instant beef bouillon
1/4 teaspoon salt
1/4 teaspoon pepper
Mix buckwheat kernels and egg; cook in ungreased skillet over medium-high
heat, stirring constantly, until kernels separate and brown.
Stir in water, butter, bouillon, salt and pepper; reduce heat. Cover and
simmer until liquid is absorbed and buckwheat kernels are tender, about 5 minutes.
Yields 6 servings.
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No portion of this website may be reproduced without permission.