Title: Kasha
Categories: Russian
Yield: 8 Servings

1		Egg
1 1/2	c	Whole kasha (buckwheat groat s)
2	tb	Butter
1/4	c	Finely chopped green onions
3	c	Chicken stock
2	tb	Finely chopped parsley
		Salt
		Freshly ground pepper

Fat grams per serving: Approx. Cook Time: 15mn

In a mixing bowl, beat egg lightly; add kasha and blend well to coat all grains In a med. saucepan, melt butter and cook onions and kasha stirring until grains separate and appear dry but not brown. Pour in chicken stock, cover and bring to a boil and simmer about 12 minutes or until stock has been absorbed and kasha is tender. Using fork, blend in parsley and salt and pepper to taste. Transfer to warmed serving dish.

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