Recipe - Braised Buckwheat Kernels

1 cup Uncooked medium buckwheat
kernels (kasha)
1 Egg
2 One half cup Boiling water
2 tablespoon Margerine or butter
1 One half teaspoon Beef bouillon granules
One fourth teaspoon Salt
One fourth teaspoon Pepper

Braised Buckwheat Kernels

Popular in Russia where it's called Kasha, this hearty style side dish is
prefect for a hurryup meal. (Sue's note: This stuff is good!!)

Mix buckwheat kernels and egg in ungreased 10inch skillet. Cook over
mediumhigh 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip