Title: Kasha #2
Categories: Grain Main
Yield: 2 Servings

3	tb	Sunflower oil
175	g	Buckwheat
450	ml	Water
50	g	Butter OR sunflower margarine
1	lg	Bunch of fresh herbs - chopped
1		Egg; beaten
75	g	Cheddar, grated

Serves 2-3

Based on a traditional Russian recipe, this dish is made with buckwheat, cheese and herbs. Rustic food indeed, a nourishing and satisfying supper dish which is delightful served with a salad of your choice.

Heat the oil gently in a saucepan and toss the buckwheat in it until it begins to brown and becomes fragrant. When well browned, pour in the water, and bring to simmering point. Simmer gently for 15-20 minutes, until tender. Leave to cool - it will absorb the liquid, so do not drain it. After 10-15 minutes stir in the butter or margarine and the herbs, and cool. Fold in the beaten egg, and make layers of this mixture with the grated cheese in a well-greased baking dish. Cover with a layer of the cheese and bake at 170 degrees C / 325 degrees F / gas 3 for 25 minutes.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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