Title: Braised Buckwheat Kernels
Categories: Cereal
Yield: 6 Servings

1	c	Uncooked medium buckwheat kernels (kasha)
1		Egg
2 1/2	c	Boiling water
2	tb	Margerine or butter
1 1/2	ts	Beef bouillon granules
1/4	ts	Salt
1/4	ts	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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